Abstract
A basic study for baking cookie was carried out. The sucrose in the formula of sugar snap cookie was replaced by lactose or sea sand. Significant changes were found in characteristics of dough and in qualities of cookie as follows :
1) Doughs with lactose or sea sand had higher consistencies than dough with sucrose.
2) Cookie dough with sucrose reached maximum expansion during 3 min in an oven and shrinked. In the other hand dough with lactose or sea sand showed continuous expansion for 4. 5 min and showed a little shrinkage.
3) In the vacuum expansion test with the samples taken out from the oven, the, dough with sucrose kept higher expansion rate for 2 min, however the dough with lactose or sea sand showed it only 30 sec and then decreased slowly.
It was found that sucrose has a great role in the specific expansion and shrinkage as well as surface crack of sugar snap cookie. We assumed that these results were caused by competition for water between flour and sucrose.
