Profile PhotoMark Floerke
Post count: 223

To @Saba Iqbal: The sensory response for your question in the bread topic are the same for cakes and cookies.
The baking evaluation for cookies is a bit unique, and often depends on the criteria the customer expects. In the AACC methods for evaluating cookie flour it is quite specific and detailed. The important thing with a sugar cookie evaluation is to not disturb the cookie after cutting, or as little as absolutely possible to prevent deformation from handling. Off and on I have done a lot of cookie evaluations over the years. I found that when working with formula optimization, or evaluating the effectiveness of added ingredients (e.g. sugar replacement), 12 cookies from each condition provides for a pretty consistent sample.
After the cookies are baked and cooled they are measured for width and height to determine the spread factor. The AACC Methods describe the specifics in more detail. In essence you line up 6 cookie and measure the total width, and do this 3 more times after rotating each cookie 1/4 turn. Similarly also by stacking 6 cookies and shuffling them 2 or 3 times measuring the total height each time. The average width is divided by the average height, and produces the spread factor. I used use this evaluation so often, that I had a carpenter fabricate a special box for me for measuring with rulers embedded into the wood. This provided better consistency in measuring, and is also a little quicker.
For texture analysis there is a method used for firmness to bend or break. Using the texture analyzer and software not only provides how firm the cookie is, but also calculates fracturability, which relates to crispiness versus just hardness.