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Sensory Quality and Energy Use for Baking of Molasses Cookies Prepared with Bleached and Unbleached Flour and Baked in Infrared, Forced Air Convection, and Conventional Deck Ovens
Author(s) -
HEIST J.,
CREMER M.L.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb01607.x
Subject(s) - food science , flavor , convection , deck , infrared heater , chemistry , infrared , materials science , mathematics , composite material , meteorology , physics , optics
Cookies were prepared with bleached and unbleached flour, two formulas, and baked in institutional deck, infrared and convection ovens to determine the effects on sensory qualities and energy for baking. Sensory qualities were evaluated by a trained panel and energy use with meters. Flour significantly (p<0.05) affected all characteristics except width of cracks; oven, all characteristics except top‐grain score and number of cracks; and formula, all textural and most appearance but no flavor characteristics. Values were generally highest with bleached flour and the convection oven. Energy use in baking was greatest in the convection oven (p<0.05).