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The way the cookie crumbled
\"Become a History of Fun Stuff Expert on the super-sweet history of cookies and amaze your friends with all you've learned in this fun, fact-filled Level 3 Ready-to-Read!\"--Provided by publisher.
Book
Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus Gums
Acacia (AG) and cactus gums (CG) were mixed into wheat flour at the 3% and 6% levels. The flour blends were tested for their pasting, dough development, and extensibility behaviors. The blends were used to make cookies, which were then evaluated for their physical, textural, and sensory qualities. Both types of gum reduced the setback viscosities, water absorption, and farinograph quality numbers while increasing the water retention capacity, dough development time, and extensibility. The thickness and diameter of the cookies decreased in the presence of the cactus gum, while the acacia gum resulted in greater thickness and diameter. The addition of more gums increased the hardness of the cookies while decreasing their fracturability. All the cookie types were acceptable for all the sensory attributes studied. When compared to the control, the panelists preferred the color of the cookies with a higher level of gum. Overall, the presence of gums in the formulation resulted in the development of cookies with improved technological and sensory attributes. Likewise, the cookies with higher levels of gum can deliver 6% more soluble fiber without compromising their overall acceptability.
Journal Article
The King Arthur Flour cookie companion : the essential cookie cookbook
The perfect chocolate chip cookie, the versatile sugar cookie, the best chewy brownie--theyre all here, plus many more old favorites and many others you may not know. And all created and thoroughly tested by the never-fail team of bakers at King Arthur Flour. Youll find a thorough overview of the essential ingredients of cookie baking, along with step-by-step instructions and how-to drawings of techniques that will have you creating great-looking, incredible-tasting cookies in no time. Youll also learn tips on substitutions and variations; measuring and weighing ingredients; instructions for making icings, fillings, and dips; and even advice on high-altitude baking. Recipes are enhanced with sidebars full of hints, shortcuts, troubleshooting advice, and recipe lore. Also, each recipe is accompanied by a complete nutritional analysis, and such baking terms as creaming, docking, and folding are fully explained. Finally, a comprehensive, illustrated chapter describes the key baking tools youll want to have on hand.
Book
Who put the cookies in the cookie jar?
\"It's easy to take a cookie out of the cookie jar: just reach in. But how does it get in there in the first place? It's more complicated than you might think. Someone has to milk the cow, grow the wheat, harvest the sugar cane--everyone has a special job to do to make that cookie possible.\"--Provided by publisher.
Book
Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique
The objective of this study was the production of innovative functional cookies enriched with two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% of wheat flour and monitoring the impact of these enrichments on the nutritional, physicochemical, texture characteristics and consumer acceptance. The physicochemical characteristics and sensorial properties of the xiquexique cookies were evaluated in a pursuit to identify an innovative bakery ingredient with high nutritional value and potential function that could be exploited by the food industry. The water activity and moisture values were low, which can provide greater stability during storage of food matrices, such as cookies. The xiquexique cookies had greater ash (2.47-2.74%), protein (0.94-1.36%), fiber (4.41-8.10%), and resistant starch (3.65-2.10%) contents than their respective controls with 100% wheat flour. The functional cookies were rich in minerals: mainly calcium, iron, potassium, magnesium and manganese and can be consumed by all individuals to help meet daily needs, especially those of people who have increased needs for these essential nutrients. In addition to the darker color of the xiquexique cookies, the hardness of these was higher than that of the control cookies, while the expansion index was smaller. The data from the Check All That Apply sensory method, which consists of a test used mainly for recipe adjustments and the development of ideal food products, confirmed that xiquexique flour have the potential for the development of bakery products such as cookies.
Journal Article
100 cookies : the baking book for every kitchen with classic cookies, novel treats, brownies, bars, and more
\"A cookbook of perfect weeknight baking projects: 100 delicious cookies \"-- Provided by publisher.
Book
