Abstract
Effects of dehydration treatment on the water content of cookie dough, the melting temperature (T_m) of the crystalline amylopectin in the dough, and the non-hydrolyzed starch content of cookie baked at various temperatures were investigated. The water content of cookie dough was decreased and the T_m of the crystalline amylopectin was increased by the dehydration treatment. The non-hydrolyzed starch content obtained under a given condition increased significantly with a decrease in the initial water content of cookies. Although the pre-dehydrated cookie showed greater browning than the non-dehydrated cookie, the browning was reduced by the decreased baking temperature.
