Effect of Polyglycoerol Fatty Acid Ester on the Spread Factor of Cookie Products -Changes in Physical properties of Cookie Dough during Baking-

摘要

In order to investigate the effect of emulsifiers on the increase in the spread factor (diameter/thickness) of cookies, dough samples were prepared with and without highly hydrophilic polyglycerol fatty acid esters and the changes in visual shape, ratio of water loss by evaporation, and dynamic viscoelastic properties of each dough sample during baking were measured. DSC measurements and microscopic observations were also conducted.