Cookies products

Problem definition A colleague from the cookies product development department of your company has come to your office to describe what appears to be a significant business issue. Complaints of an off-flavor in your chocolate chip cookies, sold throughout the country, are being reported. Samples of the product are being shipped from the plant by overnight air. Production has been stopped. A recall of all product is under consideration Identification of the off-flavor and its cause are now your top priority ... 

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.)...

When making vanillin from guaiacol the chemist can smell success because the product will have an intense vanilla odor. One can even flavor cookies with the stuff (true ). This Riemer-Tiemann method is also an excellent way to get salicylal-dehyde from phenol in yields of up to 50%. The chemist does everything the same except uses NaOH instead of KOH. 

Soft-wheat flours are sold for general family use, as biscuit or cake flours, and for the commercial production of crackers, pretzels, cakes, cookies, and pastry. The protein in soft wheat flour mns from 7 to 10%. There are differences in appearance, texture, and absorption capacity between hard- and soft-wheat flour subjected to the same milling procedures. Hard-wheat flour falls into separate particles if shaken in the hand whereas, soft-wheat flour tends to clump and hold its shape if pressed together. Hard-wheat flour feels slightly coarse and granular when mbbed between the fingers soft-wheat flour feels soft and smooth. Hard-wheat flour absorbs more Hquid than does soft-wheat flour. Consequently, many recipes recommend a variable measure of either flour or Hquid to achieve a desired consistency. 

Ammonium glycyrrhizinate [53956-04-0] (AG), C42H N02g, is a flavor enhancer derived from Hcorice root. It is approximately 50 times sweeter than sucrose and is often used to enhance sweetness in a wide variety of food products (56). Maltol [118-71 -8] C H O, and ethyl maltol [4940-11-8], CyHgO, are used as flavor enhancers in products such as cake mixes, confections, cookies, ice cream, fmit juices, puddings, and beverages (57). 

Hard baked goods such as cookies and crackers have a relatively low water and high fat content. Water can be absorbed, and the product loses its desirable texture and becomes subject to Hpid rancidity. Packagiag for cookies and crackers includes polyolefin-coextmsion film pouches within paperboard carton sheUs, and polystyrene trays overwrapped with polyethylene or oriented polypropylene film. Soft cookies are packaged in high water-vapor-barrier laminations containing aluminum foil. 

A small quantity of flexible packaging material, usually oriented polypropylene, shrink polypropylene, or polyethylene, is used to overwrap paperboard cartons. The film is wrapped around the carton and sealed by heating. Products such as boxed chocolates, candies, and cookies are overwrapped, sometimes by a printed film. 

A process has been developed (139) whereby up to 80% of the oil can be removed from whole, raw peanuts without the use of solvent. In this process, the blanched peanuts are brought to a proper moisture content, pressed mechanically, and then reshaped or reconstituted by dipping in hot water subsequently they can be roasted and salted, or used in confections or other formulations. Defatted peanuts may also be ground into meal and added to cookies, cakes, and many other products, where they impart a distinctly nutty flavor and cmnchy texture. On the other hand, the resulting high grade oil is refined and employed in cooking and industrial products. This process can also be used for pecans, walnuts, almonds, Brazil nuts, cashews, and other nuts (140-142). 

Used in baked goods (breads, cakes, cookies, crackers, doughnuts), pasta products, emulsified and coarsely ground meat products, meat analogues, breakfast cereals, dietary foods, infant foods, confections, milk replacers, and pet foods. 

Differentiated from the quickly perishable bakery foods are the dry bakery products such as cookies, crackers, pretzels, and ice cream cones. These latter items possess a much longer shelf life and may be distributed over a wider area from typically very large manufacturing faciUties. According to the 1987 Census of Manufacturers (2), there are 380 estabUshments producing these dry-type bakery foods, and the value added by such manufacturing facihties amounts to over 4 biUion. 

Butter is used in some, usually more expensive, bakery foods, and is prized for its flavor contribution. Fats are used in some products such as pie cmst, croissants, or puff pastry, up to 60%, based on flour. StabiHty of fats and oils in perishable items such as breads, cakes, or pastries is of no consequence because shelf life is so limited that rancidity does not occur. In cookies and crackers, however, stable fats must be used in the formula since prolonged shelf life could lead to product deterioration with fats that develop rancidity. 

Other bicarbonates of considerable commercial importance are ammonium bicarbonate [1066-33-7] and potassium bicarbonate [298-14-6]. These compounds are decomposed by the oven heat, Hberating ammonia, carbon dioxide, and water to faciUtate leavening action. Their uses are limited to low moisture products such as cookies and crackers. 

The primary advantage of MCP is to create a large number of gas cells rapidly during mixing. These gas cells serve as nuclei for a greater expansion later in the oven. MCP also finds many uses in the products in which fast release of carbon dioxide and a low bench action are requited. Examples are pancake mixes, cookie mixes, and angel food cakes. The milling industry uses MCP in the manufacture of phosphated flour. 

Cocoa powder production today is an important part of the cocoa and chocolate industry because of increased consumption of chocolate-flavored products. Cocoa powder is the basic flavoring ingredient in most chocolate-flavored cookies, biscuits, symps, cakes, and ice cream. It is also used extensively in the production of confectionery coatings for candy bars. 

Bread and other bakery products, except cookies and crackers... 

Cellophane is an old and respected packaging material which has been improved over the years. The two general types are coated with nitrocellulose (N/C) and polyvinylidene chloride (PVDC), respectively. Nitrocellulose-coated cellophane is moisture proof and useful for packaging dry products. It does not exclude oxygen or moisture completely, but for noncritical products it is entirely satisfactory. Baked goods are often packaged in this breathing type film. It is often used for cookies, candies, and rolls because its lack of taste and odor makes it very compatible with these products. 

Based on the information in the tables, it can be seen that the TDI for each organotin is not exceeded for any of the consumer products except for the case of cookies. For cookies, the TDI for dibutyltin is exceeded, but it is noted that this use has been discontinued worldwide (personal communication to IPCS, 2006). 

Cereal grains ready to eat and processed cereal products except durum wheat products, bread, cookies and fine pastries 500 50... 

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. 

Levine, H. and Slade, L. 1993. The glassy state in applications for the food industry with emphasis on cookie and cracker production. In The Glassy State in Foods (J.M.V. Blanshard and P.J. Lillford, eds), pp. 333-373. Nottingham Univ. Press, Loughborough, Leicestershire. 

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