Abstract
Protein controlled wheat flour was usually used as the energy source in the case of restriction of protein intake. The effects of ingredient ratio of margarine (70-40 %), sugar (55-25 %) and egg (35-5 %) on physical properties and preference of cookies made from protein controlled wheat flour were studied. The ingredient ratio was determined by using Scheffe's simplex lattice design for three component system. Ten kinds of cookies were prepared in each percent of protein controlled wheat flour, 40, 50 and 60 %, respectively. Hardness, water absorption rate and surface color were examined as physical properties.
Cookies made from protein controlled wheat flour were easier to break down than those made from normal wheat flour. Water absorption rate was higher in cookies made from protein controlled wheat flour than in those made from normal wheat flour. The surface color of cookies made from protein controlled wheat flour was more whitish than that of cookies made from normal wheat flour. In each flour percent of cookies, 40 and 50 %, the cookies, which contained margarine, sugar and egg in the ratio of 40, 55 and 5 %, respectively, were not preferred significantly (p< 0. 05).
