Effect of fat type on cookie dough and cookie quality

Effect of fat-type on cookie dough and cookie quality
Jissy Jacob, K. Leelavathi
*
Flour Milling, Baking and Confectionery Technology, Central Food Technological Research Institute, Mysore 570020, India
Received 6 June 2005; accepted 23 January 2006
Available online 10 March 2006
Abstract
Effect of four different fat types on the rheology of the cookie dough and subsequently their effect on the quality of cookies were stud-
ied. The dough containing sunflower oil had the least initial farinograph consistency while that containing the bakery fat (‘marvo’) had
the most consistency. Observation of the response of the above two cookies doughs to farinograph mixing showed that the one contain-
ing the oil showed more resistance to mixing while the other containing the bakery fat decreased in its consistency denoting the softer
nature of the later. The cookies containing the oil had relatively higher spread value than the others. While the cookies containing the
non-emulsified hydrogenated fat (‘dalda’) had the least spread. Studies also showed that the cookies containing the oil started to spread
earlier and continued to spread for a longer time. Cookies containing oil had relatively harder texture and probably so because of the
poor entrapment of air during creaming. However, the quality of these cookies was significantly improved by including 0.5% sodium
steroyl lactylate in the formulation.
Keywords: Cookies; Shortening; Fat; Set-time; Cookie spread; Farinograph consistency
1. Introduction
Fat forms one of the basic components of a cookie for-
mulation and is present at relatively high levels. Fat acts as
a lubricant and contributes to the plasticity of the cookie
dough (Maache-Rezzoug, Bouvier, Allaf, & Patras,
1998). It also prevents excessive development of the gluten
proteins during mixing. Fat imparts desirable eating qual-
ities and contributes to texture and flavour of the product.
The addition of shortening is done principally to stabilize
air cells that are generated by mixing (Given, 1994). Fat
influences the dough machinability during processing, the
dough sp read after cutting out, and textural and gustatory
qualities of the biscuits after baking ( Vettern, 1984). Pres-
ence of fat contributes to the reduction of elastic nature

of dough and shrinking of the dough during moulding
(Maache-Rezzoug et al., 1998). The type and amount of
fat added to the dough has a strong effect on the viscoelas-
tic properties (Baltsavias, Jurgens, & van Vliet, 1997).
Baltsavias et al. (1997) also reported that reducing the fat
content or substituting liquid oil for solid caused a marked
decrease in the stiffness of the dough which implies that fat
is a crucial structure component. Increasing the level of fat
in short doughs has a softening effect on the consistency of
the dough (Miller, 1985).
The shortening that are used in bakery products range in
their consistency from liquid oils to high melting point
plastic fats. The only difference between a fat and an edible
oil is that at ambient temperature, a fat is semi-solid, and
appears more or less firm to the touch, and an oil is in
liquid form. They are both of similar chemical composition
(Manley, 1998). In cookie production plastic shortening is
creamed with sugar to incorporate air bubbles that are
trapped in the liquid phase of the shortening. Shortening
to be effective must possess ‘plastic’ properties which are
in turn exemplified by the correct solid-to-liquid index at
dough mixing temperature. Solid fat index (SFI) denotes
the proportion of solid to liquid fat in a shortening at a
given temperature and has an important relationship to the
performance of the product at that temperature. High SFI
shortenings do not have enough oil volume for adequate
aeration, and low SFI shortenings do not have the ability
to hold the air until mixing is complete (O’Brien, 2004).
The presence of some solid fat during mixing is thought
to be essential and the use of liquid oil is reported to have

adverse changes in the handling characteristics of the
dough (Abboud, Rubenthaler, & Hoseney, 1985). Another
characteristics of fat is its crystalline nature. The three
basic polymorphs are designated a, b and b’(Bailey,
1950). It is essential for the fat to be in the b’ crystal form
to promote optimum creaming (Baldwin, Baldry, & Johan-
sen, 1972). Utilization of emulsified bakery shortening
helps in the fine dispersion of the fat in the batter or dough
system as compared to non-emulsified shortenings (Pyler,
1988).
The main objective of the present work was to study the
effect of four such commercially available fats on cookie
quality. The fats selected were, an emulsified bakery fat
‘‘marvo’’, specially designed for cookie and biscuit produc-
tion; margarine, an emulsified fat manufactured to resem-
ble butter; a non-emulsified hydrogenated vegetable fat
‘‘dalda’’, and a non-emulsified refined sunflower oil.
Refined sunflower oil was selected because of its high nutri-
tional value. Sunflower oil seeds are rich source of linoleic
acid, which is one of the nutritionally essent ial fatty acids.
The study included the effect of these four type of fats on
the rheology of the cookie dough and consequently on
the quality of the cookies.
2. Materials and methods
2.1. Mater ials
Commercially available refined wheat flour was used
for the preparation of sugar-snap cookies. Four types of
commercially available fats were used in the formulation.
These were, an emulsified bakery shortening ‘marvo’
(M/s. Hindustan Lever Ltd., India), an emulsified marga-

rine (M/s. Hindustan Lever Ltd., India), non-emulsified
vegetable hydrogenated fat -‘dalda’ (manufactured by
Bunge Agribusiness Pvt, Ltd., India), and sunflower oil
(ITC Agrotech Ltd., India). Commercially available sugar
powder, non-fat dry milk (NFDM), and food grade
sodium chloride, dextrose, sodium steroyl lactylate (SSL ),
sodium bicarbonate and ammonium chloride were used
in the formulation.
2.2. Methods
2.2.1. Chemical and rheological characteristics of wheat flour
Wheat flour was analyzed for moisture (44–19), ash (08–
01), protein (46–12), gluten (38–10), falling number (56–
81b), diastatic activity (76–0A), and Farinograph water
absorption (54–21) according to standard AACC proce-
dures (1995).
2.2.2. Rheological characteristic of cookie dough
Cookie dough was prepared in a Hobart mixer accord-
ing to AACC micro method (10–52, 1995). The cookie for-
mulation consisted of wheat flour 40.0 g, sugar powder
24.0 g, shortening 12.0 g, NFDM 1.20 g, sodium bicarbon-
ate 0.32 g, ammonium chloride 0.20 g, sodium chloride
0.18 g and water according to requirement. Consistency
of the cookie dough as influenced by different types of fats
was measured using Brabender Farinograph according
Olewnik and Kulp (1984). Three hundred grams capacity
mixer bowl was used in the experiment and the third lever
position was used to measure the cookie consistency. The
mixing speed of the farinograph was 61 rpm. Three hun-
dred grams of the pre-mixed cookie dough was transferred
to the farinograph bowl and the farinograph was run for

10 min. Cookie dough consistency was recorded at 0 and
10 min mixing periods respectively. The above experiments
were condu cted at ambient temperatures.
2.2.3. Texture of the cookie dough
The textural characteristics of the cookie dough were
measured in ‘Instron’ Unive rsal Testing machine (Model
4301) using an aluminum plunger with 6.0 cm diameter.
The load cell used was 50 kg and the crosshead speed
was 10 mm/min with a clearance of 1.5 cm. Cookie dough
piece of 4 cm diameter and 1 cm height was used to mea-
sure the texture. The force required to compress the dough
by 80% was recorded and the average value of six replicates
is reported. The above experiments were conducted at
ambient temperatures.
2.2.4. Cookie preparation and evaluation
Cookies containing four different fats respectively were
prepared according to AACC micro method (No. 10–52,
1995). The cookie dough was sheeted to a thickness of
0.5 cm and cut using a circular die of 6.5 cm diameter.
Cookies were baked at 205 °C. Cookies were subjectively
evaluated for thickne ss, spread, spread ratio, texture and
surface cracking patte rn. The breaking strength was mea-
sured using the triple beam snap technique of Gains
(1991) using ‘Instron’ Universal Testing machine (Model
4301) at a crosshead speed of 50 mm/min and load cell of
250 kg. Force required to break a single cookie was
recorded and the average value of six replicates is reported.
2.2.5. Statistical analysis
The results were analyzed statistically using Duncan’s
New Multiple Range Test (Duncan, 1955).

3. Results and discussion
The refined wheat flour used in the study had moisture
content of 11.9% and protein content of 9.7% respectively.
The flour had an ash content of 0.43% and dry gluten con-
tent of 7.13%. The falling number of the flour was 439 s
and the diastatic activity was 408 g maltose/10 g flour.
Flour had Farinograph water absorption of 59.6%.
3.1. Measur ement of the cookie dough consistency
The farinograph dough consistency and the farinograph
bandwidth of the pre-mixed cookie dough were recorded at
0 and 10 min mixing respectively (Table 1 and Fig. 1). The
horizontal position of the band on the chart is considered a
measure of consistency (resistance to movement), with lar-
ger numbers (BU) indicating stiffer dough and the band-
width is considered to denote the degree of tenacity
properties of doughs (Olewnik & Kulp, 1984). The result
showed that the cookie dough containing the sunflower
oil had the least initial consistency of 200 BU, which
increased to 400 BU with continued mixing in the farino-
graph. The initial bandwidth of this farinogram was rela-
tively narrow at 20 BU. With continued mixing however,
the bandwidth increased to 120 BU. This denotes that the
dough containing the oil, even though, was less stiff ini-
tially, became relatively more stiff and tenacious with con-
tinued mixing. Subjective observation during dough
preparation showed that mixing of oil, sugar and water
formed a very smooth and less aerated thin paste and when
flour was added to the above cream it transformed into
dough quite easily. Olewnik and Kulp (1984) infer that
physical properties of coo kie dough depend on the distri-

bution of fat and water in the system and when fat is poorly
distributed in the cookie system flour particles remain
accessible to water which results in development of gluten
proteins. Maache-Rezzoug et al. (1998) explain that it is
only when fat is mixed with flour before hydration, that
it prevent s the formation of a gluten network and produce
less elastic dough. When liquid oils are used in a dough sys-
tem it gets dispersed on mixing through out the dough in
the form of minutes globules which are far less effective
in their shortening and aerative actions than are plastic
fat films (Pyler, 1988). It is possible that when sunflower
oil was used in the present study, it lacked the ability to
smear all the flour particles and therefore had the tendency
for gluten protein to develop during the mixi ng resulting in
an increase in the consistency of the dough. Development
of gluten proteins would also make the dough elastic,
which offers resistance to mixing resulting in wider band
width. It can also be speculated here that the cookie dough
containing oil was less aerated becau se unlike the solid or
plastic fats liquid oil do not aid in aeration of the dough
or batter in which they are present (Pyler, 1988). Dough
density depends on the type of fat used. Less aerated
dough is denser than aerated dough resulting in stiffer
dough consistency. It is believed that the solid content of
the fat at mixing affects dough density, doughs with lower
solid fat have higher densities (Baltsavias et al., 1997).
Cookie dough containing the non-emulsified hydroge-
nated fat (‘dalda’) had an initial consistency of 310 BU
and the consistency did not change much even after
10 min mixing. The bandwidth of the above farinogram

was 60 BU at 0 min and increased marginally to 80 BU
at the end of 10 min mixing. The above observation
showed that the dough was relatively stiff and maintained
its consistency even after 10 min mixing in the farinograph.
This could be due to the fact that hard fats when used in a
dough system solidify into undesirable b crystalline form
that do not aid in proper aeration resulting in dense and
stiff dough (Knightly, 1981). O’Brien, Chapman, Neville,
Keogh, and Arendt (2003) also reported that hydrogenated
vegetable fats produced very stiff biscuit dough. Baltsavias
et al. (1997) explained that a firm fat will be broken down
to large lumps, whereas the standard fat will be smeared
out over the flour particles. Another draw back of this
fat was the absence of an emulsifier in its system. An emul-
sifier is able to trap air and improve the creaming property
of the dough or batter system (O’Brien, 2004). A well aer-
ated dough is less stiff than a poorly aerated dough. Incor-
poration of mono- and di-glycerides reduces the
dependence of shortenings upon the crystalline properties,
solids-to-liquid ratios, and mixing procedures to develop
creaming properties (O’Brien, 2004). Presence of emulsifi-
ers in fat is also highly effective in promoting the uniform
dispersion of the fat in dough (Pyler, 1988).
Cookie dough containing margarine had an initial con-
sistency of 380 BU, but the consistency decreased to
270 BU with further mixing. The bandwidth of the farino-
gram was initially 60 BU and did not alter much with mix-
ing further. Subjective observation during dough
preparation in the Hobart mixer showed that the fat, sugar
and water formed a very light, fluffy, well aerated cream

Table 1
Effect of fat type on the farinograph consistency of cookie dough
Fat type Farinograph dough consistency
(BU)
0 (min) 10 (min)
Bakery fat (Marvo) 440 360
Margarine 380 270
Hydrogenated fat (dalda) 310 300
Sunflower oil 200 400
Fig. 1. Effect of: (1) bakery fat (marvo), (2) margarine, (3) non-emulsified
hydrogenated fat (dalda), and (4) sunflower oil, on Farinograph charac-
teristics of cookie dough.
and with the addition of flour transformed into a soft
dough. Therefore, it is possible that even though the initial
consistency of this dough was relatively higher, on further
mixing in the farinograph, the consistency of this dough
decreased significantly by about 100 BU denoting that the
dough became less stiff. In most of the cases processing
of margarine is directed at achieving a b’-crystal modifica-
tion, which ensures that the fat can readily incorporate and
retain air (Hamm & Hamilton, 2004). In addition the mar-
garine fat that was used in this study also contained certain
emulsifiers, which would further have enhanced the aerat-
ing properties of the cream. Due to these reasons the coo-
kie dough containing margarine broke down easily when
mixed in the Farinograph with a relatively narrow band-
width indicating a less elastic dough.
Finally, the cookie dough containing the emulsified bak-
ery fat ‘‘marvo’’ had an initial consistency of 440 BU, high-
est recorded amongst the four fats studied. The consistency

however, decreased to 360 BU after 10 min mixing. The ini-
tial bandwidth was 80 BU and did not change with mixing
the dough further. During manufacture of bakery fats b’
hard fats are added to extend their plastic range which
improves their creaming properties, texture and consis-
tency (O’Brien, 2004). Even though the initial consistency
of this dough was relatively more compared to the other
three cookie doughs, the consistency reduced considerably
during continued mixing in the farinograph, most probably
because the dough was well aerated hence less dense. The
narrow bandwidth of the above dough also indicates the
non-elastic nature of the dough. This observation was sim-
ilar to the one made for the dough containing margarine.
It can be argued here that if the initial consistency is
taken into consideration, the stiffest of the four doughs
was the one containing the bakery fat ‘marvo’ and the soft-
est was that containing the oil. However, if their response
to mixing is considered, the dough containing oil showed
more resistance to mixing maintaining its consistency
throughout the mixing period hence the stiffest, while the
dough containing both margarine and ‘marvo’ decreased
in its consistency denoting they had the least resistance
towards mixing hence the least stiff. The dough containing
‘dalda’ could also be considered to be stiff, as it did not
break down on continued mixing in the farinograph. If
the band width could be related to the tenacious properties
of the dough, according to Olewnik and Kulp (1984), even
though the initial band width of the dough containing oil
was less it increased to abou t 120 BU and maintained its
band width. The least tenacious dough was the one con-

taining the margarine.
The variation in the consistency of the dough containing
different fats could be due to the variation in their SFI
which is an indication of the actual proportion of the solid
component present in a shortening. Plastic shortenings,
although exhibit the properties of solids at room tempera-
ture are in reality a mixture of both crystalline and liqui d
triglycerides in which the liquid oil is enmeshed in a mass
of minute fat crystals. The plastic nature of the shortening
is influenced by factors such as amount of solid material
present, size and form of the individual crystals etc. In
ordinary plastic shortening the content of solid fats gener-
ally comprises 20–30%, while the remaining 70–80% repre-
sent liquid oils (Pyler, 1988). In order for the fat to be
effective it should have a correct solids-to-liquid ratio at
dough mixin g temperatur e (Given, 1994).
3.2. Texture analysis of cookie dough
The force required to compress the co okie dough con-
taining four different types of fats respectivel y is shown in
Fig. 2. Results show that the cookie dough containing
the non-emulsified hydrogenated fat (‘dalda’) was the hard-
est requiring more strength to compress it to the required
extent. Cookie dough containing ‘margarine’ was the soft-
est requiring the least force to compress it. Dough samples
containing the bakery fat and sunflower oil respectively
had almost similar textural properties that were marginally
harder than that containing margarine. It is possible that
dough made with oil is generally more cohesive and viscous
and hence softer. On the other hand, dough made with
hydrogenated fats gives higher values.

3.3. Physica l characteristics of cookies
The physical characteristics of cookies made using differ-
ent fats are shown in Table 2. The result showed that cook-
ies containing sunflower oil had relatively higher spread
value. Abboud et al. (1985) had earlier reported that with
the use of oil there was a non-significant increase in the
diameter of the cookies. Cookies containing margarine
and bakery fat (‘Marvo’) respectively had similar spread
values. On the other hand, cookie dough containing the
hydrogenated fat (‘dalda’) had significantly less spread. Fin-
ney, Yamazaki, and Morris (1950) and later Abboud et al.
(1985) concluded that fat type is not an important variable
for cookie spread. But in the above experi ment it was noted
that the cookies containing the non-emulsified hydro-
genated fat ‘dalda’ had spread less. The hydrogenated fat
Fig. 2. Effect of bakery fat (marvo), margarine, non-emulsified hydroge-
nated fat (dalda), and sunflower oil respectively, on cookie dough
hardness.
tends to form beta crystals which do not support aeration
(Knightly, 1981). Partial hydrogenation is applied to help
produce vegetable bakery shortenings having desirable
plastic character (Given, 1994).
3.4. Measur ement of cookie set time
In the present study it was of inter est to observe the set
time of the cookie dough containing different fats . The ‘set-
time’ is the point at which, expansion of the cookie dough
stops (Hoseney, Wade, & Finley, 1988). In order to observe
the set time of the cookie dough, the sheeted and cut cookie
dough (4.5 cm diameter) was placed in the baking oven
maintained at 205 °C. Respective cookie doughs were care-

fully removed from the oven at every 1 min interval until
the final baking time. The spread of the cookie dough
and eventually the cookie was measured at each point of
removal. The results are shown in Fig. 3. Accordingly, it
was observed that dough containing sunflower oil started
to spread earlier than the other doughs and continued to
spread for a much longer time until the doug h reached its
set point. A high spread rate plus a delayed set time gives
the largest diameter to the cookies (Stauffer, 1994). On
the other hand, dough containing the hydrogenated fat
‘‘dalda’’ reached its set point much early. Cookie dough
containing margarine spread faster initially than that con-
taining the bakery fat ‘Marvo’ and reached its set point
around 5 min of baking. Cookie dough containing bakery
fat ‘Marvo’ spread more gradually. However, the set point
for both the dough was around 6 min.
3.5. Measur ement of cookie texture
Measurement of the breaking strength showed that
cookies containing the oil were the hardest ( Table 2 and
Fig. 4). On the other hand, breaking strength of cookies
containing the other three types of fats was not signifi-
cantly different from each other. It was of interest to
observe here that hardness of the dough (Fig. 2) did not
necessarily control the texture of the cookies (Fig. 4). As
observed earlier cookie dough containing hydrogenated
fat was the hardest and the least dough hardness was
observed for that containing margarine. The texture of
the cookie dough containing sunflower oil was similar to
that containing the bakery fat. In contrast, cookies made
using sunflower oil were the hardest while those containing

the bakery fat were the least hard. Abboud et al. (1985)
also reported that it is not possible to obtain a satisfactory
creamed mass with oil hence lacking proper aeration.
Greethead (1969) claim that more plastic and smooth tex-
tured the fat greater its shortening power. Softer the
worked fat, lower the breaking strength of the cookies.
Plasticity in fats is required since during the creaming pro-
cess they entrap and retain considerable volumes of air
resulting in an important leavening effect. Ordinary liquid
oils on the other hand, are dispersed upon mixing through
out the dough in the form of globules that are less effec-
tive in their shortening and aerating actions (Hartnett &
Table 2
Effect of fat type on the physical characteristics of cookies
Fat type Width (W) (cm) Thickness (T) (cm) Spread ratio (W/T) Breaking strength (kg f)
Bakery fat (Marvo) 8.1
b
1.08 7.51 4.6
a
Margarine 8.1
b
1.10 7.37 4.7
a
Hydrogenated fat (dalda) 7.8
c
1.03 7.58 5.1
ab
Sunflower oil 8.8
a
1.05 8.38 9.7

c
Figures followed by different letters are significantly different from each other (p 6 0.05).
4
5
6
7
8
12345678910
Bakin
g
time (minutes)
Cookie spread (cm)
bakery fat
margarine
hydrogenated fat
sunflower oil
Fig. 3. Effect of bakery fat (marvo), margarine, non-emulsified hydroge-
nated fat (dalda), and sunflower oil respectively, on the rate of cookie
spread.
0
2
4
6
8
10
12
Breaking strength (Kg)
Bakery fat Margarine Hydrogenated fat Sunflower oil
Fig. 4. Effect of bakery fat (marvo), margarine, non-emulsified hydroge-
nated fat (dalda), and sunflower oil respectively, on the breaking strength

of cookies.
Thalheimer, 1979). Hornstein, King, and Benedict (1943)
claimed that consistency of the worked fat has a highly sig-
nificant effect with softer the worked fat, lower the break-
ing strength of the cookie. Kamel (1994) explains that
although large amounts of air can be incorporated into
liquid oil, it cannot be retained in the system and this might
explain the hard texture of the cookie.
3.6. Surface cracking pattern of cookies
One of the important features of sugar-snap cookies is
their surface cracking pattern. Cookies containing the bak-
ery fat had uniform medium sized islands (Fig. 5). Rela-
tively smaller islands were seen in cookies containing
margarine. Cookies made using the hydrogenated fat
‘dalda’ had still smaller islands. On the other hand, cookies
containing the oil had large sized islands. Doescher and
Hoseney (1985) explain that during baking, sucrose present
on the surface of the cookie crystallizes, causing the surface
to dry rapidly and as the cookie spreads, the dry surface
cracks. In the present study, it can be recalled that the coo-
kie doughs containing the three plastic fats respect ively
stopped spreading around 5 min of baking while that con-
taining the oil continued to spread till about 7 min of bak-
ing. It can be reasoned here that sugar crystallization took
place at the appropriate time that led to drying of the coo-
kie surface. But since the cookie dough continued to spread
because the dough was not sufficiently viscous to stop the
spread the hardened surface cracked leading to larger sized
islands.
3.7. Replacement of oil with bakery fat

Since presence of oil produced cookies which had very
large surface islands and hard texture it was of interest to
see if partial replacement of oil with the bakery fat would
have any impro ving effect on these cookies. Accordingly
50% of oil was replaced with the bakery fat and the cookies
were prepared. The results showed that the breaking
strength of these cookies reduced significantly to 5.3 kg
from 9.7 kg when only oil was used in the formulation
(Fig. 6). There was an improvement in the surface islands
also (Fig. 7). These islands that were large when only oil
was present in the formulation became medium sized and
more acceptable with partial replacement with the bakery
fat. Partial replacement with a plastic fat was sufficient to
aerate the cookie dough during mixing which imparted a
significant effect on both the texture and surface islands
of the cookies.
3.8. Effect of sodium steroyl lactylate (SSL) on quality of
cookies contai ning oil
SSL has been demonstrated to contribute to aeration of
the dough, improve top grain score and also the viscosity
of the cookie dough during baking (Tsen, Bauck, &
Hoover, 1975). In the present study 0.5% SSL was included
in the cookie formulatio n containing the oil. The results
were very significant. The hardness of the cookies reduced
significantly (Fig. 6). The hardest of the cookies as was seen
earlier were the ones containing the sunflower oil recording
a breaking strength of 9.7 kg. When SSL was added this
value reduced to 3.5 kg. There was also a significant
improvement in the surfa ce cracking pattern of the cookies.
The islands on the cookie surface were of medium size

instead of the large ones when no emulsifier was used
(Fig. 7). There was also a reduction in the spread of the
Fig. 5. Effect of (1) bakery fat (marvo), (2) margarine, (3) non-emulsified
hydrogenated fat (dalda), and (4) sunflower oil on surface cracking pattern
of cookies.
Fig. 6. Effect of sunflower oil (SFO), sunflower oil + bakery fat (marvo)
(SFO + BF), sunflower oil + SSL (SFO + SSL), respectively, on cookie
breaking strength.
Fig. 7. Effect of bakery fat (marvo) (2); and SSL (3); on the surface
cracking pattern of cookies containing sunflower oil (1).
cookies. Incorporation of air cells is known to influence the
viscosity of the system. Viscosity of the cookie dough in the
oven is known to affect the spread of the cookies and emul-
sifiers have the ability to control the viscosity of the dough
(Tsen et al., 19 75). Earlier Hodge (1984) had reported that
excellent cookies could be made from dough containing
relatively low levels of emulsified liquid oils as compared
to traditional levels of plastic shortenings. Given (1994)
has elucidated that even though emulsified oils do not
contain any appreciable solids, they perform as equally
well as plastic shortenings with regard to retention of incor-
porated air.
4. Conclusions
Measurement of cookie dough consistency in farino-
graph showed that the one containing the oil behaved dif-
ferently than those containing the other three types of fats.
This farin ogram looked as though the dough was develop-
ing during the initial stages of mixing in the farinograph.
And also this dough did not break down during mixing
and the farinogram had a relative ly stable and wider ban d.

This could be probably because there was more free water
in the dough which had not formed an emulsion with the
oil. And this free water was being utilized for the develop-
ment of the gluten proteins making the dough more elastic
and offering more resistance to mixing. On the other hand,
doughs containing the plastic fats showed a tendency for
break down inferring the relative soft texture of the dough.
The measurement of texture of the cookie dough in the
texture analyzer revealed that dough containing the hydro-
genated fat ‘dalda’, needed more force to compress it than
those containing either the sunflower oil or the other two
types of fats . Here texture of the cookie dough containing
oil was similar to the ones containing the bakery fat.
Comparing the above two measurements with the coo-
kie texture, the mixing trend of the cookie dough in the far-
inograph seem to give a better insi ght into the texture of
the cookies rather than its initial consis tency in the farino-
graph or the measurement of its compression force in a tex-
ture analyzer.
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