Cookies diameter

FIGURE 15.12 (Continued) Sequential steps followed to perform the cookie spread factor test, (d) Cutting, (e) Baking, (f) Evaluation of cookie diameter and height. 

There is an American test for biscuit flour that involves producing standard cookies baked on a standard aluminium plate. The diameter of the finished product is measured. The greater the diameter the higher the score. This test is of course a measure of dough extensibility, which is the crucial property for biscuit flours. 

Enzyme hydrolysis of peanut flour also altered the physical characteristics of baked cookies (60). With the exception of the bromelain hydrolysate, the use of peanut flour in cookies resulted in increased specific volume when compared to the 100% wheat flour control. Untreated peanut flour substitution reduced the diameter and increased the height of cookies however, treatment with proteolytic enzymes reversed the behavior. As evidenced by substantial increases in spread ratios, the diameter of cookies containing treated flours increased proportionately more than did the height. These data promote the feasibility of decreasing or increasing the spread of cookies through the addition of various amounts of untreated or enzyme-treated peanut flour. 

C. Making Foam Cookies. Lay out a piece of aluminum foil as a cookie sheet. Wearing chemically resistant rubber gloves, mix 10 mL of liquid A and 10 mL of liquid B in a graduated cup. Pour the reaction mixture onto your cookie sheet, forming several circles of liquid approximately 6 cm in diameter with at least 4 cm between each circle. Allow to bake (cure at room temperature). Do not handle until completely cured, and do not allow anyone to eat any of your cookies. 

Cut out 2.5-cm large disks from lettuce leaves with a cork borer. Your cookie cutter has a diameter of 1.8 cm and makes a 2.55-cm large hole. 

The polymer sheet must be heated to get it to the proper state for forming. The optimum temperature is dependent on the polymer and on the mold design that is being used to make the part. Therefore, even if one knows the correct temperature for production of a 4-inch diameter, 1.5-inch deep polystyrene clamshell from 0.016-lnch thick sheet, that might not be the correct temperature for forming the same sheet into a 9 x 4-inch, 10 compartment cookie tray. The process parameters depend on the part being manufactured, as well as the starting material. 

Divide the dough into 24 small balls about 3 cm in diameter. Place the balls on an ungreased cookie sheet. 

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