IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v37y2019i2id161-2017-cjfs.html
   My bibliography  Save this article

Effect of flour and sugar particle size on the properties of cookie dough and cookie

Author

Listed:
  • Hüseyin Boz

Abstract

The effect of particle size of flour and sugar on the physical, sensorial and textural properties of cookie dough and cookie was investigated. According to the obtained data, both the sugar particle size and the flour particle size in cookie dough affected the hardness, adhesiveness, cohesiveness and springiness of the cookie doughs and this effect was statistically at a significant level (P < 0.01). The energy and force required for the dough extrusion dropped due to the reduction in the particle size of flour, while the reduction in the particle of sugar had the opposite effect. As the sugar and flour particle sizes decreased, the colour of the cookies became darker and the L colour values decreased. While the hardness values of the cookie samples increased with the decrease in the particle size of sugar, it decreased with the decrease in the particle size of flour. It was observed that sugar and flour particle size significantly affect cookie quality in cookie production. The formulation containing sugar and flour fractions below 150 µm has received the highest score in all sensory parameters.

Suggested Citation

  • Hüseyin Boz, 2019. "Effect of flour and sugar particle size on the properties of cookie dough and cookie," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(2), pages 120-127.
    • Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:2:id:161-2017-cjfs
    DOI: 10.17221/161/2017-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/161/2017-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/161/2017-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/161/2017-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    References listed on IDEAS

    as
    1. Ivan Švec & Marie Hrušková & Barbora Babiaková, 2017. "Chia and teff as improvers of wheat-barley dough and cookies," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(1), pages 79-88.
    2. Marie HRUŠKOVÁ & Ivan ŠVEC, 2015. "Cookie making potential of composite flour containing wheat, barley and hemp," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(6), pages 545-555.
    Full references (including those not matched with items on IDEAS)

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. Ivan Švec & Marie Hrušková & Barbora Babiaková, 2017. "Chia and teff as improvers of wheat-barley dough and cookies," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(1), pages 79-88.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:37:y:2019:i:2:id:161-2017-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.