固体脂指数, 脂肪酸組成の異なる油脂を用いたクッキーの物性

概要

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Cookies were prepared by using fats which were different in solid fat index (SFI) and fatty acid composition from each other and the effects of the differences on the physical properties of doughs and the cookies obtained were examined. The viscoelastic coefficient and oil blots of a cookie dough depended on its SFI. Namely, the hardness of the dough increased while the oil blots decreased with an increase in SFI. Cookies prepared by using a fat of high SFI showed high apparent fracture energy and high apparent fracture stress. Thus these cookies had a tendency toward hard ones having poor shortness. However it was suggested that some other factors than SFI should be also taken into consideration. The results of the measurement of oil blots indicated that one of these factor might reside in the lipophilic properties of a wheat flour component.
社団法人日本家政学会の論文
1990-11-15