Cereal Chem 65:384-389   |  VIEW ARTICLE

Effects of Damaged Starch, Chlorine Gas, Flour Particle Size, and Dough Holding Time and Temperature on Cookie Dough Handling Properties and Cookie Size.

C. S. Gaines, J. R. Donelson, and P. L. Finney. Copyright 1988 by the American Association of Cereal Chemists, Inc. 

Five physical-textural attributes (stiffness, consistency, flow, adhesion, and cohesion) of sugar-snap cookie dough were evaluated as they were affected by variations in dough energy input (rerolled one to five times), dough age (1-3 hr holding time after mixing), dough temperature (22 and 31 C), flour chlorination (pH 6.0 and 4.8), flour particle size (24-68 micrometers), flour damaged starch content (1.9-8.8%), and flour moisture content (8.2-15.4%). Flour chlorination, flour moisture content, and damaged starch had the greatest effects on cookie size. Flour moisture content and dough holding time had the greatest effects on dough handling properties. Decreased flour moisture, increased starch damage, longer holding time, warmer dough temperature, increased dough handling, and flour chlorination caused dough to handle as if they were more plastic; these doughs were more stiff and cohesive, had greater consistency, had less flow and adhesion, and made smaller cookies. Combinations of treatments compounded changes in dough handling properties.