液状油および固型脂のO/W型エマルション化によるクッキー物性の改良について

概要

論文の詳細を見る
Liquid oil and solid fat used for preparing cookies were emulsified in O/W (1/1)-type dispersions by using decaglycerin-monostearate to investigate the effect of an O/W-type emulsion on the physical properties of dough and cookies. The use of an O/W-type emulsion was useful for increasing air entrapped inside the cookie dough to aid expansion during baking. An O/W-type emulsion improved the water absorption of wheat flour protein during the preparation procedure, and it is suggested that the formation of a continuous structure in the cookies may play a partial role in the process of expansion. Starch gelatinization was decreased by emulsified decaglycerin-monostearate in the dough, resulting in increased shortness of cookies and oil spots on the dough and cookies were markedly decreased.
社団法人日本家政学会の論文
1998-01-15