Effect of Ingredient Ratio on Shortness and Hardness of Cookies

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  • クッキーのショートネスと硬さにおよぼす材料配合比の影響
  • クッキー ノ ショート ネス ト カタサ ニ オヨボス ザイリョウ ハイゴウヒ

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Abstract

The effect of ingredient ratio of butter (60-30 g), sugar (55-25 g) and egg (45-15 g) on shortness of cookies was studied.<BR>Scheffe's simplex lattice design for three component systems was used for the experiment. Flour was prepared at the concentrations of 40, 45 and 50 %. The shortness of cookies was studied in relation to the four parameters, i.e., the breaking strength by Shortmeter, the hardness and the brittleness by Rheolometer and the water absorption rate.<BR>A correlation was found among the breaking strength, the hardness and the brittleness. Butter seemed to have better effect on the shortness. Samples with the highest level of both sugar and egg showed greater increase of the breaking strength, the hardness and the brittleness. The water absorption rate of egg sample was the lowest, while that of sugar samples was the highest.<BR>The quadratic and cubic equations for the parameters of the breaking strength, the hardness and the brittleness were obtained respectively to predict the relation between the ingredient ratio and these parameters. The characteristics of these models were shown as estimated curves in a graph.

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