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Micro‐Sugar‐Snap and Micro‐Wire‐Cut Cookie Baking with Trans‐Fat and Zero‐Trans‐Fat Shortenings
Author(s) -
Kweon Meera,
Donelson Tom,
Slade Louise,
Levine Harry
Publication year - 2010
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-03-10-0051
Subject(s) - library science , sugar , engineering , mathematics , food science , chemistry , computer science
Materials Eighteen soft wheat samples grown at four locations (OH, VA, IN, MO) in the eastern U.S. were obtained. These wheats (7.8– 14.3% moisture) were tempered to 14% moisture before milling to produce straight-grade flour on a Miag Multomat mill. The 18 flours (12.5–14.0% moisture) were used for solvent retention capacity (SRC) analysis and cookie baking. Trans-fat shortening (Master Chef, Cargill) and zero-trans-fat shortening (Clear Valley, Cargill) were used for cookie baking. Also, baker’s special sugar (Domino) was used for sugar-snap cookie baking, while fine granulated sugar (Domino) was used for wire-cut cookie baking. All other chemicals were reagent-grade.