Cookies doughs used

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... 

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... 

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. 

Use a tablespoon-size ice cream scooper or a tablespoon to place balls of dough 5 inches apart on the prepared baking sheets. Bake I sheet at a time in the center of the oven for 16 to 18 minutes, or until the cookies are golden brown. They ll still be a little soft in the center, but this is the good, chewy part ... 

Slice the dough into V4-inch-thick disks and place them 1V2 inches apart on the prepared baking sheet. (If you are making cutout cookies, roll the dough on the Silpat or a very highly floured surface to a V4-inch thickness, and use cookie cutters to cut them out.)... 

Working with I sheet of dough at a time, use a small drinking glass or a 2-inch round cutter to cut out the cookies. (Sometimes I use heart-shaped cutters for engagement parties—or just for kicks )... 

Use a drinking glass or a round cookie cutter to cut rounds as close to one another as possible. Reroll the scraps of dough and cut out more cookies. 

Form the dough into walnut-size balls and place them about 2 inches apart on the prepared baking sheets. Using a fork, flatten each cookie. Press V2 teaspoon of the pecans on top of each one. 

Recently, an A. oryzae derived enzyme under the name of AcrylAway was launched by Novozymes [201]. This product is an asparaginase used for reduction of acrylamide levels in dough-based products by up to 90% without changing the appearance or taste of foods such as biscuits, cookies, French fries, crackers,... 

Proteases are especially of use in production of cookies, crackers, wafers and cakes were a weak gluten stmcture is required. Doughs of weak gluten do not shrink and batters have a low viscosity and do not contain lumps of coagulated gluten. 

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