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    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Hello Community:
      We have received an inquiry about processing and ingredient evaluation. Please contribute your suggestions.
      I will cross-post this to other product forums as well. (breads and cakes)

      Hi Dr Lin,
      I am “saba iqbal” I am doing work on wheat flour optimization
      I need to learn that what are the key parameters of bread, cookies, cake and flat bread to be optimized
      Lets suppose I add some enzyme or additive to optimize my bread loaf volume then how can I decide that bread loaf volume needs to be optimized and if it needs to be optimized how can I decide how much amount of additive should be added into
      So I need some standard physicochemical, rheological, and baking properties of bread, cookies, cake and flat bread
      I also need the detailed sensory sheet of the mentioned baked items
      I will be grateful to u. waiting for you reply. Thanks and regards
      SabaIqbal

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      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.

    • Lin Carson, PhD
      Keymaster
      @lin-carson
      Post count: 41

      Great recommendation, Mark. AACCI methods is a really good place to start. @Saba, here on the baking quality section http://methods.aaccnet.org/toc.aspx

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