抄録
To know the effect of salt on qualities of butter cookies, samples were prepared using salted butter and saltless butter.
Seize, weight, volume, hardness and fracturability of the samples were investiged. Taste tests were also carried out.
As the results, followings were found; salt in butter inhibits slightly the evaporation of water during baking, there is no significant difference about rising of the dough and volume of the products, hardness and fracturability by texturometer increased in proportion to salt involved but butter proportion effect larger on texture of cookies than salt.
It was concluded that saltless butter is preferable to make high butter level cookies to avoit too much salty and if a portion of saltless butter is substituted by salted one, taste of the products will become more acceptable.
