presentation : the role of sugar and fat in sugar-snap cookies: structural and textural properties
TRANSCRIPT
Nuttanun Hongkeatkajohn 5315000303
The role of sugar and fat in sugar-snap
cookies: Structural and textural properties
B. Pareyt et al., (2009)
B. Pareyt et al., (2009)
Introduction
Fat / SugarObesity Cancer
High blood cholesterol Coronary heart disease
Dental illness
Reduced fat and/or sugar levels
Reduced fat and/or sugar levels
Introduction
Structure and Texture Cookie heightCookie weight
Cookie diameter Cookie moisture
Surface crackingCookie density
Cookie break strengthB. Pareyt et al., (2009)
2. Materials and methods
2.1. Materials
Commercial cookie flour
Commercial sugar
Solid fat
Sodium bicarbonate
Margarine
B. Pareyt et al., (2009)
2. Materials and methods
Flour (%)
Sugar (%)
Standard Low fat Low sugar
Fat (%)
Water (%)
Na2CO (%)
15.8
0.9
5.2
8.7
1.0
34.4
6.2
19.3
0.9
17.6
5.2
2.2. Cooking making
B. Pareyt et al., (2009)
43.3
31.2
47.7 43.3
2. Materials and methods
2.2. Cooking making
Margarine and sugar
Mixer (3 min)
Deionized water
Mixer (2 min)
Mixer (2 min)
flour
Mixer (2 min)
Sodium
bicarbonate
slightly
sheeter
(gap width 6.35 mm)B. Pareyt et al., (2009)
2. Materials and methods
2.2. Cooking making
(gap width 6.35 mm)
00.00_ _._ _
weighed
Baked for 14 min at 185 oC
Electrically heated rotary oven
Cooling for 30 minDiameter was measured
2.3. Time-lapse photography
2. Materials and methods
B. Pareyt et al., (2009)
2.4. Instrumental texture determination
2. Materials and methods
Texture Analyser
Cylindrical probe
(25 mm diameter)
Dough pieces
(diameter 6.35 mm)
Speed test 2.0 mm/s (compression)
Held for 10 s
Dough hardness was derived from the
positive
peak value obtained
B. Pareyt et al., (2009)
2.5. X-ray µCT
2. Materials and methods
B. Pareyt et al., (2009)
3. Results and discussion
3.1. Influence of different sugar and fat levels on cookie dough
properties
Table 1. Dough parameters and baking characteristics with varying fat (upper
part of Table) and sugar (lower part of Table) levels
B. Pareyt et al., (2009)
3. Results and discussion
3.1. Influence of different sugar and fat levels on cookie dough
properties
Table 1. Dough parameters and baking characteristics with varying fat
(upper part of Table) and sugar (lower part of Table) levels
Dough piece
weight (g)
Dough piece
hardness
(N)
3. Results and discussion
Table 1. Dough parameters and baking characteristics with varying fat (upper
part of Table) and sugar (lower part of Table) levels
3.2. Effect of sugar and fat level on the changes taking place
during cookie baking
B. Pareyt et al., (2009)
3. Results and discussion3.3. Macroscopic and textural changes due to different sugar
or fat levels
Table 2. Cookie parameters with varying fat and sugar levels
3. Results and discussion3.3. Macroscopic and textural changes due to different sugar
or fat levels
Table 2. Cookie parameters with varying fat and sugar levels
3.4. Effect of different levels of sugar and fat on the surface
cracking pattern of cookies
3. Results and discussion
Fig. 2. Photographs of reduced fat cookies showing different surface cracking pattern.
3. Results and discussion
Fig. 3. Photographs of cookies with different fat levels and constant sugar levels (31.2%
on a dough base).
3.4. Effect of different levels of sugar and fat on the surface
cracking pattern of cookies
B. Pareyt et al., (2009)
3. Results and discussion
Fig. 4. Photographs of cookies with different sugar levels as indicated in the photographs.
Addition of sugar turns the smooth surface into a surface with more pronounced cracks.
3.4. Effect of different levels of sugar and fat on the surface
cracking pattern of cookies
B. Pareyt et al., (2009)
3.5. Structural observation of reduced fat and sugar cookies with X-ray
µCT
3. Results and discussion
Table 3. X-ray microfocus tomography parameters
B. Pareyt et al., (2009)
3.5. Structural observation of reduced fat and sugar cookies with X-ray
µCT
3. Results and discussion
Table 3. X-ray microfocus tomography parameters
3. Results and discussion
Fig. 5. (a) cell size distributions with varying dough recipe fat level. Dough fat levels are
indicated as percentage below the graph.
B. Pareyt et al., (2009)
3. Results and discussion
Fig. 5. (b) cell size distributions with varying dough recipe sugar level, with dough sugar
levels indicated as percentage below the graph.
B. Pareyt et al., (2009)
3. Results and discussion
Fig. 6. Conceptual drawing showing the cell size orientation in (a) high and reduced fat and
(b) high and reduced sugar cookies. For the different cookie systems (1) presents the dough
structure, (2) the baking dough, and (3) the final cookie structure. Cookies with low levels
of the component under consideration have larger anisotropy values,
indicating the upward orientation of the cells.B. Pareyt et al., (2009)
Conclusion
Fat levels
High air on dough
Lower dough viscosity
Larger cookie
diameters
Reduced cookie
break strength
Conclusion
Sucrose levels
Dough viscosity
No influence
Dough piece density
Hardness
Higher sucrose levels
High spread
Reduced cookie height
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