Effect of Sugar Particle Size and Level on Cookie Spread

설탕의 粒子 크기와 使用量이 쿠키의 展性이 미치는 影響

  • Koh, Won-Bang (Dept. of Food Science & Technology, Dongguk University) ;
  • Noh, Wan-Seob (Dept. of Food Science & Technology, Dongguk University)
  • 고원방 (東國大學校 食品工學科) ;
  • 노완섭 (東國大學校 食品工學科)
  • Published : 1997.08.01

Abstract

The primary objective of this study was to learn the effect of various sugar particle size and level on cookie spread, The effect of sugar particle size and level on sugarsnap cookie spread was studied. Three different particle sized sugars; powered sugar, granulated sugar and sanding sugar, were used for the cookie test baking with five different sugar levels; 30, 45, 60, 75 and 90% based on the weight of flour. In mixing process, 5 minutes of creaming time was used for cream making and then the specific gravity of cream was measured on the basis of each different sugar particle size and level. In the result, the specific gravity of cream was influenced by sugar particle size and sugar level. However, the specific gravity of cream had no influence on cookie dough specific gravity. Cookie spread was influenced by sugar particle size and sugar level. Greater cookie spread was obtained by decreasing sugar particle size and increasing sugar level resulted in increased spread. Therefore, selection of suitable sugar particle size and its use level can be factors in controlling spread and imparting desired packaging characteristics.