FOOD POLYMER SCIENCE APPROACH TO INGREDIENT FUNCTIONALITY IN COOKIE/CRACKER BAKING TECHNOLOGY Louise Slade and Harry Levine OUTLINE A. Advanced Cookie Baking Science - Variations on AACC Cookie Method 10-53 1. Effects of sucrose concentration and total solvent on cookie attributes 2. Effects of sucrose, water, and ammonia levels in dough 3. Effect of sucrose and water levels on product moisture content 4. Effect of order of addition of ingredients 5. Effect of crystalline sucrose versus sucrose syrup 6. Effects of leavening agents - ammonia and soda B. Cookie Color Development and Stability - Effect of Moisture C. Cookie and Cracker Flours - Quality and Functionality 1. Conventional flour specifications 2. Functional components of flour 3. Solvent retention capacity tests for flour 4. Effects of enzymes on flour components 5. Role of enzymes in flour functionality 6. Advances in flour alveography 7. Effect of rye-gene translocation in soft wheat 8. DSC as diagnostic assay for flours, doughs, and finished products [Slade and Levine (1991c, 1993h); Slade et al. (1994)]
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FOOD POLYMER SCIENCE APPROACH TO INGREDIENT FUNCTIONALITY IN
COOKIE/CRACKER BAKING TECHNOLOGYLouise Slade and Harry Levine
OUTLINE
A. Advanced Cookie Baking Science - Variations on AACC Cookie Method 10-531. Effects of sucrose concentration and total solvent on cookie attributes2. Effects of sucrose, water, and ammonia levels in dough3. Effect of sucrose and water levels on product moisture content4. Effect of order of addition of ingredients5. Effect of crystalline sucrose versus sucrose syrup6. Effects of leavening agents - ammonia and soda
B. Cookie Color Development and Stability - Effect of Moisture
C. Cookie and Cracker Flours - Quality and Functionality1. Conventional flour specifications2. Functional components of flour3. Solvent retention capacity tests for flour4. Effects of enzymes on flour components5. Role of enzymes in flour functionality6. Advances in flour alveography7. Effect of rye-gene translocation in soft wheat8. DSC as diagnostic assay for flours, doughs, and finished products
[Slade and Levine (1991c, 1993h); Slade et al. (1994)]
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