Cookies dough mixing

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. 

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

Ordinary butter (the toast type) is another example of a liquid/semisolid, depending on temperature. Butter is really a slurry of water in fat, differing from many materials of similar stiff room temperature textures in that its production is essentially a room temperature operation. Materials of this type can be sampled with a core-type sampler in the semisolid state or by methods previously described, in the liquid state. They can also be sampled by an extmsion system, whereby the sample is chopped off from an extruded stream. It is important that temperature be controlled so that the cut surface remains level and does not start to flow. Cheese is even more solid and can be sampled by simply taking a slice. Processed cheese is usually manufactured in the liquid state, and can be sampled and analyzed as-is, or fed into a sampling cell and allowed to solidify before analysis. Crumbly materials, such as biscuit (cookie) or cake doughs, dough mixes for pasta or noodle production or compressed (fresh) yeast, can be sampled manually or by an extrusion system. This includes thick slurries, which will eventually either solidify or be compressed into solid sheets or blocks. 

FIGURE 15.12 Sequential steps followed to perform the cookie spread factor test, (a) Creaming, (b) Dough mixing, (c) Sheeting. 

Tn the industrial production of dry cookies, calces, and pastries, the vanillin content ranges between 20 and 50 g per 100 kg of dough. Often, vanillin is added at the dry stage of dough preparation as the flour and sugar are being mixed. Tn fat-free recipes, it is possible to add and mix vanillin powder with eggs. 

A certain cookie is made by mixing 150.0 g of dough with 25.0 g of chocolate chips. What is the mass percent of chocolate chips in the cookie ... 

Small quantities of wheat are usually milled for test baking. Various flours are checked by different baking procedures according to end use. For hard wheal, test loaves are baked to determine the mixing time and tolerance of doughs, the degree to which the flour will absorb liquid, potential loaf volume, texture, crumb, color, and flavor. For soft wheat, similar determinations are made with test cakes, cookies, or crackers. 

Wheat is the only cereal that possesses functional gluten. The flour, upon hydration and the mechanical work of mixing, forms a cohesive and elastic dough suited for production of yeast-leavened breads, chemical-leavened bakery goods, and pasta (Pomeranz 1988, Kulp and Ponte 2000, Owens 2001). Hard wheats are preferred for production of yeast-leavened breads, whereas soft wheats are used in the manufacture of chemically-leavened products such as muffins, cookies, and cakes. Durum wheats are almost exclusively used for the manufacture of long and short pasta products (Fabriani and Lintas 1988). 

Uses Emulsifier and dispersant esp. for flavor-sensitive systems, crackers, cookies, baked goods, powd. mixes, frozen doughs, ice cream Properties Powd. 

Chem. Descrip. Pregeiatinized starch from waxy maize Uses Texturizer, stabiiizer for foods, esp. bakery prods, (frozen dough, cookies), cheese sauces, instant soups/sauces/gravies, food powds., saiad dressings, mayonnaise, beverage mixes thickener, stabiiizer, binder, emuisifier in foods Regulatory Kosher, Haiai certified... 

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