Effects of Dough Materials on Flavor Formation in Baked Cookies

Abstract

The effects of dough materials on flavor formation in baked cookies were investigated in detail. The baked cookies were prepared from wheat flour, eggs, butter, sugar and sodium bicarbonate and heated at 150°C for 10 min. This dough was extracted with methanol/water (3:l,v/v) and the extracts were submitted to HPLC. The two main peaks, among 10 peaks detected, were identified as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) and 5hydroxymethyI-furfural (HMF), respectively. DDMP seemed to be a key substance enhancing the good qualities of cookies with its favorable aroma. The generation of DDMP in baking was affected by the addition of proteins and amino acies, and among these, ovalbumin, proline, arginine and histidine strongly enhanced the DDMP generation.

Effect of Honey on Selected Physical and Sensory Properties of Cookies from Cassava-Wheat Composite Flour

“…Several studies have confirmed the possibility of producing baked products from 10% cassava-wheat composite flour with tremendous success recorded in their physical, sensory and proximate composition [9].…”

Indian water chestnut flour- method optimization for preparation, its physicochemical, morphological, pasting properties and its potential in cookies preparation

“…The cookie dough was prepared according to the following formula: 100 g flour (containing varying proportion of water chestnut flour and wheat flour) 40 g sugar, 50 g shortening, 1 g sodium chloride, 0.5 g ammonium bicarbonate and sufficient water to make required consistency of cookie dough. Cookie dough was prepared according to the formula of Nishibori and Kawakishi (1990) with slight modifications. The flour containing various proportions of water chestnut and wheat flour, which had been sieved twice, was mixed with shortening and rubbed in till uniform.…”

Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends

“…Cookies were prepared according to the formula of Nishibori & Kawakishi (1990), with slight modifications. Sucrose and margarine were used in place of glucose and butter in the original formula (Akpapunam & Darbe, 1994).…”