Functions of Fatin the Process of Cookie Dough-making

Abstract

The functions of fat in the process of cookie dough-making were analyzed by comparing the physical properties of a high-fat model dough with those of a high-water model dough. Pulsed NMR and differential scanning calorimetric analyses of the high-fat dough indicated that a major proportion of existing water was in a bound state, whereas the fat was in a free state. Texture parameters of the high-fat dough depended on the solid index of the fat used. Cryoscanning electron microscopy showed that the fat constituted a continuous phase. From these results it was concluded that the texture of cookie dough was highly dependent on the rheological properties of the constituent fat.