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Effects of low-protein flour on reduced-fat and reduced-sugar wire-cut cookie spread and hardness |
K. A. JOHNSON and M. P. Penfield. Food Science and Technology, University of Tennessee, 2509 River Road, 114 McLeod Hall, Knoxville, TN 37996-4539 Bakers consider soft wheat flour protein content important to baking performance, but investigation of flour protein content in reduced-fat and/or reduced-sugar applications, as demanded by health-conscious consumers, has not been reported. Therefore, a standardized micro wire-cut cookie formula and method were adapted to study 280 treatment combinations of 4 flours at 5.8, 7.5, 8.8, and 10.4% protein; 3 fat replacers (Betatrim, Stardri, and Simplesse) at 0, 35, 55, and 75% fat reduction; and 2 sugar replacers (Isomalt and Maltitol) at 0, 45, and 65% sugar reduction. Cookie spread (width/thickness) was determined and cookie hardness was evaluated with a TATXT2 texture analyzer. Increased water absorptive properties as flour protein increased along with water-holding properties of each fat replacer contributed to differences in cookie spread and texture. Full-fat cookie spreads of 8.5, 7.1, 6.2, and 5.8 were found for the 5.8,7.5, 8.8%, and 10.4% protein flours, respectively; the 8.8 and 10.4% protein flours were not different (p=0.0102). In most cases, all fat replacers at 35% produced larger cookies than the full-fat/flour counterparts. When fat reduction increased to 55% and 75%, Stardri was the only fat replacer to maintain cookie spread similar to or larger than the full-fat/flour counterparts. Full-fat cookie hardness decreased from 1245 to 812 g when flour protein increased from 5.8 to 8.8% (p=0.0053). Reduced-fat cookies also became softer as flour protein increased, but all Stardri cookies were harder than the full-fat/flour counterparts. Reduced-fat cookies with sugar replacers were larger than the full-fat/full-sugar cookie and Stardri with either sugar replacer produced the largest cookies (p=0.0244). The results of this study suggest that bakers should use low-protein flours to formulate reduced-fat cookies, but water-holding properties of flour and/or fat replacers are key to cookie quality. Isomalt and Maltitol, as sugar replacers, will not compromise cookie spread.
Session 89, Product Development
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