クッキーのスプレッドファクターに及ぼすポリグリセリン脂肪酸エステルの影響 : 焼成プロセスにおける物性変化

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In order to investigate the effect of emulsifiers on the increase in the spread factor (diameter/thickness) of cookies, dough samples were prepared with and without highly hydrophilic polyglycerol fatty acid esters and the changes in visual shape, ratio of water loss by evaporation, and dynamic viscoelastic properties of each dough sample during baking were measured. DSC measurements and microscopic observations were also conducted. A portrait analysis of data photographed during baking indicated that the diameter of each dough sample containing the emulsifier increased and the thickness greatly decreased in comparison with the control dough. Thus, the emulsifier gave a large spread factor to the cookie products. During the initial stage of heating, the emulsifier slightly impeded water loss from the dough. Storage shear modulus G' of dough samples containing the emulsifier had smaller values than that of the control dough throughout heating. DSC measurements suggested that the emulsifier impeded the gelatinization of starch and prevented sugar melting in the dough. The microscopic observations indicated no difference between the structure of starch in the control cookie and that in the presence of an emulsifier, although the structures of the proteins were quite different between the former and latter. It is concluded that the presence of an emulsifier in the cookie dough accelerated the binding between water and wheat proteins, impeded the gelatinization of starch, and suppressed the evaporation of water from the dough. Thus, the fluidity of dough containing an emulsifier was maintained for a much longer period of heating than the control dough resulting in an increased spread factor of the dough with emulsifier.
社団法人日本家政学会の論文
2000-01-15

クッキーのスプレッドファクターに及ぼすポリグリセリン脂肪酸エステルの影響 : 焼成プロセスにおける物性変化

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