Publication no. C-1997-0205-02R |  VIEW ARTICLE

Development of Crispness in Cookies During Baking in an Industrial Oven.

L. Piazza (1) and P. Masi (2). (1) Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università di Milano, via Celoria, 2 - 20133 Milano. (2) Dipartimento di Scienza degli Alimenti, Università di Napoli "Federico II" via Università, 100 - 80055 Portici. Corresponding author. Cereal Chem. 74(2):135-140. Accepted December 18, 1996. Copyright 1997 by the American Association of Cereal Chemists, Inc.

A phenomenological investigation was made of some physical processes that develop during an industrial baking operation of hard sweet biscuits (cookies). Samples were collected in different locations from a continuous belt oven corresponding to different baking times. The effects of time on volume, structure, weight, and color of cookies were monitored. Mechanical behavior was also investigated by submitting the cookies to a three-point bending test. The modulus of elasticity correlated well with the sensory perception of cookie crispness. By comparing the kinetics of elasticity of cookies during baking with that of the observed physical phenomena taking place, it was possible to relate the development of crispness to physical processes occurring during baking.