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Starch Functionality in Cookie Systems
Author(s) -
Kulp K.,
Olewnik M.,
Lorenz K.,
Collins Fort
Publication year - 1991
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19910430205
Subject(s) - starch , retrogradation (starch) , differential scanning calorimetry , food science , gluten , starch gelatinization , swelling , chemistry , materials science , amylose , composite material , thermodynamics , physics
To study the function of starch in cookie baking, starch was isolated from a cookie flour and from cookies baked with the flour. Viscograms of starches indicated no detectable changes caused by cookie processing. Swelling power, solubility, gelatinization temperature range and enzyme susceptibility were unchanged by cookie preparation. X‐ray diffraction patterns of starch isolated from cookies showed a strong “A” pattern. The starch was not affected by the baking process. Differential scanning calorimetry showed no apparent differences in phase transition peaks. Starch‐gluten breads produced were of similar volume and quality characteristics. It was concluded that a) starch granules remain in their native condition during cookie baking, b) starch does not form a continuous structure in cookies and c) retrogradation cannot occur during cookie storage.