クッキーの膨化における小麦でんぷんの役割

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In an attempt to elucidate the difference in characteristic properties between a prime starch fraction and a starch tailing fraction, we investigated the expansion mechanism in preparation of cookies using the both the starch fractionated from wheat flour. In an early phase of baking, horizontal spreading of a dough proceeded, followed by an increase of thickness in vertical direction. The horizontal and vertical spreadings were due to the properties of the prime starch fraction and the both fractions of prime starch and starch tailing, respectively. The dough of prime starch fraction was liable to fluidize since the solubilization of sugar proceeded quickly as the temperature rose during baking. Thus, the horizontal spreading occured in cookies and the spreading markedly inreased as the amount of sugar added became larger. Therefore, sugar had an important role to produce a horaizontally spreading. On the other hand, the dough of the starch tailing fraction hardly caused to fluidize during baking. The cause was considered as follows. First, in the dough with starch tailing fraction, water necessary for solubilization with the sugar can not be supplied so quickly, because the fraction has a larger capacity of water absorption. Thus, fluidization in the dough of starch tailing fraction seemed to be difficult. Second, it is thought that the starch tailing fraction has a property to repress the deformation by fluidization of dough. Even when the amount of water added to the dough of starch tailing fraction was increased, occurrence of fluidization was scarecely found during baking. We observed in cookie that some materials containing protein as the major matrix component had covered all over the structure and these materials were supposed to act as a repressive factor of the horizontal spreading in starch tailing cookies.
1994-10-15

クッキーの膨化における小麦でんぷんの役割

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