Abstract
It is said that, by the increase of egg ratio in the ingredients of cookie, the brittleness of the cake become inferior, but from the nutritional stand point, cookie in the high egg ratio is the best refreshment for infants. So in this experiment, the best condition to get the high brittleness, even though the high egg ratio, was searched through the measurement of Theological properties by Dynagraph, the analysis of aroma by GLC and also sensory test. As the result, cookie made from dough which contained egg yolk, instead of whole egg, and omitted salt showed a good quality judging from characteristics like as softness, brittleness and aroma.
