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Starch-Water Relationships in the Sugar-Snap Cookie Dough System

September 1998 Volume 75 Number 5
Pages 660 — 664
J. R. Donelson 1 , 2 and C. S. Gaines 1 , 3

U.S. Department of Agriculture, Agricultural Research Service, Soft Wheat Quality Laboratory, Ohio Agricultural Research and Development Center, Ohio State University, Wooster, OH 44691. Mention of a trademark or proprietary product does not constitute a guarantee or warranty of a product by the U.S. Department of Agriculture, and does not imply its approval to the exclusion of other products that also can be suitable. Retired. Corresponding author. E-mail: gaines.31@osu.edu


Go to Article:
http://dx.doi.org/10.1094/CCHEM.1998.75.5.660
Accepted June 4, 1998.
ABSTRACT

Prime starch was extracted from soft and hard wheat flours and ballmilled to produce 100% damaged starch. Small amounts of the ball-milled starch or a pregelatinized starch were added to sugar-snap cookie formulations. Other cookie doughs were produced from prime starch only (no flour) with small amounts of the ball-milled starch added. Starch damages of the resulting substituted soft and hard wheat flours and soft and hard wheat prime starches were determined and compared to diameters of sugarsnap cookies produced from the control and treatments. Soft wheat flour and starches produced larger diameter cookies than their hard wheat counterpart at all levels of damaged starch. Both sources of damaged starch (ball-milled or pregelatinized starch) had similar effects on cookie diameter. Cookies produced from all starch (no flour) were similar to their respective flour controls at ≈8% damaged starch. To produce the same size cookie as that produced by soft wheat flour and starch, hard wheat flour and starch cookie formulations required less damaged starch and had lower alkaline water retention than did the soft wheat flour and starch cookie formulations. Other flours were treated with chlorine gas to pH 4.8. Pregelatinized starch (≈5%) was required to reduce the cookie diameter as much as chlorine treatment did. Results suggest unique quality differences between soft and hard wheat starch as they function in sugar-snap cookie baking. The functional results of those differences are not adequately quantified by the estimation of damaged starch level.


This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 1998.