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Quality Characteristics of Choco-Chip Cookies with Different Quantities of Baking Sodas and Flour Types  

Hwang, Seong-Yun (Dept. of Food Biotechnology & Institute of Food Industry and Biotechnology, Hankyong National University)
Kang, Kun-Og (Dept. of Nutrition and Culinary Science, Hankyong National University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.23, no.3, 2013 , pp. 357-364 More about this Journal
Abstract
The purpose of this study is to investigate the quality characteristics of choco-chip when using the baking soda. Medium flours are more commonly used for choco-chip cookies than cake flours due to the higher pH levels. The L and b values of the flours decreased but the redness colors were increased with the increased percentage of baking sodas. The hardness, brittleness and gumminess of cake flours and increased baking sodas were lower than the medium flours. Micrographs of the choco-chip cookies showed that the baking sodas with the medium flours had better tendency to melt the proteins than cake flours. Sensory characteristics suggested that the additional 2% of baking soda generated good appearance, flavor, color, texture and over all acceptance. According to the results, we gained knowledge on the effects of adding baking soda to the quality of cookies. And, the most recommended percentages of baking sodas base as suggested by bakers are 2%.
Keywords
Choco-chip cookie; baking soda; quality characteristics;
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Times Cited By KSCI : 3  (Citation Analysis)
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