Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough
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ORIGINAL PAPER
Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions Yuzuki Moriya1 · Yoshimune Hasome2 · Kiyoshi Kawai1,3 Received: 14 April 2020 / Accepted: 24 June 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Effect of solid fat content (SFC) on the storage modulus (G′) and loss modulus (G″) of margarines was investigated. The G′ and G″ increased linearly with SFC in a double-logarithmic plot, independent of the types of margarine. There was a minor effect of dehydration on the G′ of margarine. Secondly, effect of the margarines on the G′ and yield stress of cookie dough was investigated. They could be corresponded to the G′ of each margarine in a double-logarithmic plot, independent of the types of margarine. These results will be useful to predict the die cutting and kneading properties of cookie dough. Finally, effect of the margarines on the texture properties of cookie was investigated at various temperature and water activity (aw) conditions. It was expected that the cookie samples having aw = 0.328 and aw = 0.753 were glassy state and rubbery state, respectively. Fracture stress of the cookie samples decreased with increasing temperature, and this behavior could be described as a linear relationship between log fracture stress and log G′ of dehydrated margarines. From the result, it was found that the fracture stress increased gradually (glassy cookie) and remarkably (rubbery cookie) with the G′ of dehydrated margarines. The reason why there was a major effect of margarine on the texture of rubbery cookie will be that amorphous hydrophilic part of the cookie was enough soft to be affected by the margarine. Keywords Storage modulus · Fracture force · Margarine · Cookie dough · Cookie
Introduction For cookie and/or biscuit production, dough (mainly wheat flour, sugar, egg or water, and fat such as butter, margarine, and shortening) is kneaded, formed, and then baked at a high-temperature (commonly 180–220 °C). The baked product is composed of a continuous sugary or toffee-like matrix containing embedded starch granules, a non-developed * Kiyoshi Kawai kawai@hiroshima‑u.ac.jp 1
Graduate School of Biosphere Science, Hiroshima University, 1‑4‑4 Kagamiyama, Higashi‑Hiroshima 739‑8528, Hiroshima, Japan
2
The Nisshin OilliO Group, Ltd., 1 Shinmori‑cho, Isogo‑ku, Yokohama 235‑8558, Japan
3
Graduate School of Integrated Sciences for Life, Hiroshima University, 1‑4‑4 Kagamiyama, Higashi‑Hiroshima 739‑8528, Hiroshima, Japan
gluten network, and fat in a dehydrated state [1, 2]. The sugary or toffee-like matrix is in a glassy state, resulting in a brittle texture. When the water content of the baked product increases as a result of water sorption, glass to rubber transition occurs, and the brittle texture changes to a ductile one [3]. The texture and glass to rubber transition behavior are commonly modified by th
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