Effects of the amount and type of wheat flour and mixing method on the quality of fortune cookies
2011
Naphatrapi Luangsakul(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agro-industry) | Pawan Katekasem(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agro-industry) | Monsini Suksawang(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agro-industry) | Satit Pornanansiri(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agro-industry)
This research was aimed to study the effects of ingredients (wheat amount and wheat type) and mixing method (foam type and batter type) and egg white whipping time on the batter viscosity and qualities of fortune cookies using the 2-sided hot-plate machine. It was found that foam type mixing method contributed the lower batter viscosity and lower hardness of fortune cookies than those mixed by batter type method. The appropriate egg white whipping time in this study was 15 min. Over-mixing caused the batter collapse, subsequently, cookies had higher moisture content and had softer texture. In case of under-mixing, lower viscosity of batter and less smooth characteristics on fortune cookies occurred comparing to those made by using the appropriate whipping time. The fortune cookies made from all purpose flour had better qualities on hardness than those made with cake flour which has lower protein content. Two hundred grams of wheat was optimum amount in this study. It caused the optimum batter viscosity and optimum hardness of fortune cookies. The results of sensory evaluation indicated that both of mixing methods had higher scores on crispiness and taste but lower scores on cohesiveness and appearance comparing to commercial fortune cookies. Fortune cookies made by foam type mixing had higher scores on crispiness and taste but lower scores on cohesiveness comparing to those prepared by batter type mixing.
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