Rheological Characterization In Cookie Production

Cookie preparation begins with the mixing of the ingredients into dough. In cookie manufacture, rheological behavior of dough is very significant as it influences the processability and the quality of cookies (Piteira et al., 2006). According to Khatkar and Schofield (2002) starch and glutens are the main fractions of wheat flour controlling the rheological properties of wheat flour dough. Gliadin deliberates viscous properties on gluten, whilst glutenin imparts the strength and elasticity that are essential to hold the gases that are produced in baking (Khatkar et al., 1995). Extensible dough that produces larger diameter and smaller height cookies are considered better for cookie quality. Dough rheology characterization, which relates to dough handling properties, is an important parameter in the

Low protein content (8–10%), low water absorption (WA), and low resistance to deformation, are the characteristics used to describe the suitability of wheat for cookie production. Dough rheological behavior is recognized to be central to the successful manufacturing of bakery products. Rheological properties of dough influence significantly the final quality of baked products. Wheat flour dough is viscoelastic with some nonlinear shear thinning and thixotropic behavior. Dough displays viscose “liquid-like’’ behavior at high strains (>0.1) because of the large deformation of its structure and the breakdown of the interactions between the polymer chains (G">G′) (MacRitchie, 1986). However, at lower strains, its viscosity increases and dough shows a more viscoelastic “solid-like” behavior (G′>G") (Weipert, 1990). Storage modulus (G′) shows the solid or elastic characteristics of the dough and the energy stored in the recovered per cycle, whereas the loss modulus (G") indicates liquid or viscose characteristics of the dough and it is the measurement of