Effect of Raw Material Properties on Cookie Quality and Acrylamide Generation
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Abstract:
Flour, butter and sugar were used as main raw materials to make cookies. Moisture content, color, texture, sensory and acrylamide content were measured to investigate the effects of raw material characteristics on cookie quality and acrylamide generation. The results showed that the protein content in the flour significantly affected the quality and acrylamide generation of the cookies. Compared with high-gluten flour and medium-gluten flour, the low-gluten flour had a crude protein of only 7.67%. The cookie produced from the low-gluten flour had low moisture content, low hardness, better softness and crispness. The cookies were of the best quality with the lowest level of acrylamide. Cookies made from ordinary butter and fermented butter were crispy, with rich fragrant and good quality. A slower oxidation of fat and a low acrylamide content of 212 μg/kg were found in cookies made from fermented butter during baking. Cookies made from brown sugar were tan with a unique fragrance, but the acrylamide content reached as high as 828 μg/kg. Cookies made from white sugar, rock sugar and soft sugar demonstrated slight difference in quality. Among them, cookies made from white sugar had the highest sensory evaluation score, and the lowest acrylamide content of 230 μg/kg. In summary, cookies made from low-gluten flour, fermented butter, and caster sugar were of better quality and had less acrylamide production.
