Cereal Chem 66:73-78   |  VIEW ARTICLE

Effects of Selected Commercial Enzymes on Cookie Spread and Cookie Dough Consistency.

C. S. Gaines and P. L. Finney. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

Seventeen commercial enzyme preparations having cellulase, protease, beta-glucanase, beta-glucosidase, or cellobiase activities were added to cookie doughs made with chlorine-treated soft red winter wheat flour. Cookie diameters and Instron universal testing machine physical-texture measurements of the doughs were made immediately after mixing and after holding for 2 hr at 32 C. Several cellulase preparations from Trichoderma reesei were the most effective at maintaining stability of dough consistency and cookie size when doughs were held for 2 hr before processing. When untreated doughs were held 2 hr they became more stiff and baked smaller cookies. The protease papain was the most effective at increasing cookie spread and top grain. At the concentrations studied, papain produced sugar-snap cookies from hard red winter and hard spring wheat flours that were as large as control cookies made from soft red winter wheat flour.