Characteristics of cookies
-
Upload
andrea-calamba -
Category
Food
-
view
442 -
download
0
Transcript of Characteristics of cookies
![Page 1: Characteristics of cookies](https://reader030.fdocuments.net/reader030/viewer/2022032506/55ce3f1abb61eb8d728b466f/html5/thumbnails/1.jpg)
CHARACTERISTICS OF COOKIES
![Page 2: Characteristics of cookies](https://reader030.fdocuments.net/reader030/viewer/2022032506/55ce3f1abb61eb8d728b466f/html5/thumbnails/2.jpg)
CRISP
• A crisp cookie is generally produced from a dough with little moisture or liquid in it.
• It also contains a large amount of granulated sugar and fat.
![Page 3: Characteristics of cookies](https://reader030.fdocuments.net/reader030/viewer/2022032506/55ce3f1abb61eb8d728b466f/html5/thumbnails/3.jpg)
SOFT
• Soft cookies and cakes have a similar texture.
• Using hygroscopic sugars such as brown sugar, molasses, corn syrup, and honey that easily absorb moisture from the air, produces a softer cookie.
• Softer cookies are created when a low-protein flour is used because low-protein flours do not bind with or absorb as much water as a high-protein flour.
![Page 4: Characteristics of cookies](https://reader030.fdocuments.net/reader030/viewer/2022032506/55ce3f1abb61eb8d728b466f/html5/thumbnails/4.jpg)
CHEWY
• Cookies made with high-protein flour are chewy because of the gluten development.
![Page 5: Characteristics of cookies](https://reader030.fdocuments.net/reader030/viewer/2022032506/55ce3f1abb61eb8d728b466f/html5/thumbnails/5.jpg)
BROWN
• The easiest way to increase the browning of a cookie is to increase the oven temperature or the baking time.
• Browning occurs when a higher proportion of baking soda is used.
• Flours that are high in protein also produce cookies that brown better than flours lower in protein.
![Page 6: Characteristics of cookies](https://reader030.fdocuments.net/reader030/viewer/2022032506/55ce3f1abb61eb8d728b466f/html5/thumbnails/6.jpg)
PALE
• Underbaking is one way to prevent a cookie from browning.
• The lower the protein content of a flour used in a cookie dough, the less browning occurs.
• Flours that are bleached and acidic, such as cake flour, also produce paler cookies.
![Page 7: Characteristics of cookies](https://reader030.fdocuments.net/reader030/viewer/2022032506/55ce3f1abb61eb8d728b466f/html5/thumbnails/7.jpg)
SPREAD
• Varying ingredients of a cookie dough can also affect how much the dough will spread in the oven
![Page 8: Characteristics of cookies](https://reader030.fdocuments.net/reader030/viewer/2022032506/55ce3f1abb61eb8d728b466f/html5/thumbnails/8.jpg)
INCREASED SPREAD
• A thinner cookie dough with a great deal of liquid in it produces a cookie with more spread.
• A high amount of granulated sugar also increases spread.
• Flours with low-protein produce more spread.
• Placing the dough on a greased cookie sheet also increases spread.
![Page 9: Characteristics of cookies](https://reader030.fdocuments.net/reader030/viewer/2022032506/55ce3f1abb61eb8d728b466f/html5/thumbnails/9.jpg)
DECREASED SPREAD
• Using flours with high-protein contents decreases spread by binding with more liquid within the dough, creating more structure.
• Baking at higher temperature reduces spread because the cookie dough sets faster.
• Placing the cookie dough on a degreased sheet pan reduces spread.