Dough cookie

Beuchat (60) investigated the performance of enzyme-hydrolyzed defatted peanut flour in a cookie formula. Flour slurries were treated with pepsin at pH 2.0, bromelain at pH 4.5, and trypsin at pH 7.6. After readjustment to pH 6.9, materials were freeze-dried, pulverized (60-mesh), and then substituted for wheat flour at 5, 15, and 25%. Adjustment of peanut flour to pH 2.0, as well as treatment with pepsin at this pH, greatly improved the handling characteristics of dough in which these flours were incorporated. Use of peanut flours treated at pH 4.5, with or without bromelain, and at pH 7.6, with or without trypsin, improved handling properties of cookie dough. These doughs did not tend to crumble... 

Figure H3.1.9 The characterization of the baking of a cookie dough by the measurement of the complex viscosity (r, solid line) as a function of temperature (°C, dashed line).

The first report on antioxidative effect of MRP was made by Franzke and Iwainsky (3). Shortly afterward Griffith and Johnson (4) reported that the addition of glucose to cookie dough resulted in a better stability against oxidative rancidity during storage of the cookies. Research on antioxidative MRP was then mainly performed by groups in Japan. A symposium on Maillard Reactions in Food held in Uddevalla, Sweden, 1979 included also the aspect of antioxidative properties. The contributions on this subject contained also brief reviews (5, 6, 7). Most of the work has been done on model systems. Some applications in food systems have, however, also been reported (8 - 11). 

A GOOD ROLLING PIN will make cookie rolling a breeze. I like the simple wooden ones, but if you make cookies often, you may want to invest in a rolling pin with a marble body to keep the cookie dough cool as you roll it out. 

TO MAKE perfect rolled COOKIES, such as sugar cookies, cut two sheets of parchment paper the size of a baking sheet. Place half the cookie dough on one sheet of parchment paper and cover it with the second sheet. Use a rolling pin to carefully flatten and even out... 

Peel away the excess cookie dough, reshape it into a disk, and repeat the steps for rolling and cutting. (Be sure to make an even number of cookies.)... 

Drop by large spoonfuls onto ungreased cookie sheets and bake for about 10 minutes. Warning—tasting cookie dough may be hazardous to your health ... 

Figure 7.32. State diagram of a sucrose-water system showing the location of cracker and cookie dough together with the final cracker and cookie products (Reproduced with permission from The glassy state in applications for the food industry by Levine and Slade (In The Glassy State in Foods, Blanshard and Lillford (Eds.)), 1993, Nottingham University Press.)...

Cookie dough(sigma) Epoxy resin (sigma)... 

Matz (208) also has reported on the improvements obtained with the use of lecithin in the production of cookies. Cookie dough is drier and more machinable with the use of lecithin. Lecithin improves the dispersion of fat so that it more readily mixes with sugar, flour, and other ingredients. Improved emulsification also reduces mixing times. Overdevelopment of the dough can result in lack of tenderness in the cookie. The release quality of lecithin improves the extrudabihty and release from the die, improving definition of impression. 

Which outdated atomic model could be likened to chocolate chip cookie dough (4.2)... 

In 1909, a team of scientists led by Ernest Rutherford in England carried out the first of several important experiments that revealed an arrangement far different from the cookie-dough model of the atom. Rutherford s experimental setup is shown in Figure 2.9. 

Why are the results of Rutherford s gold foil experiment more consistent with a nuclear model of the atom than with the chocolate-chip cookie dough model ... 

But wait—tempting culinary concoctions like velvety caramel or cookie-dough ice cream aren t exactly what scientists are talking about when they refer to sugars or fats. The proteins, fats, and sugars you eat actually contain varying mixtures of all three of these types of molecules, plus water. 

Inclusions Pieces of fruit, nuts, chocolate, biscuit, cookie dough, marshmallow, toffee etc. that can be mixed into ice cream. 

Nishibori, S. Kawakishi, S. Changes in baking products of cookie dough composed of different materials. Nippon Shokuhin Kogyo Gakkaishi. 1988, 35, 235-241. 

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