Abstract
ABSTRACTThe function of emulsifiers in cookies is well reported as a characteristic of spread ratio. It is understandable that these ingredients would also affect other characteristics. Texture, as related to hardness or softness of the cookie, is one of the most readily discernible features for the consumer. Using the American Association of Cereal Chemists method for determining cookie spread ratio, various emulsifiers were evaluated for their effect on the texture of cookies. Optimum levels for each emulsifier were determined. An Instron, model 1132 with the Ottawa Texture Cell, was used in establishing the procedure for measuring cookie texture. The procedure was designed in which the tenderness of samples could be determined and presented graphicly.
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