Effects of amylose and amylopectin fine structure on sugar-snap cookie dough rheology and cookie quality. (1st August 2020) - Zhang, Zhongwei
Highlights: A high proportion of short amylopectin chains increases dough elasticity. A high proportion of short amylose chains increases cookie thickness. A high proportion of short amylose chains decreases the cookie spread ratio. Abstract: Starch, the most abundant component of wheat flour, has a significant influence on sugar-snap cookie quality, but the underlying mechanisms are not well understood. In this study, the solvent retention capacity and rheological properties of sugar-snap cookie dough, and cookie physical characteristics and textural properties, were analyzed. Starch molecular structures were measured by size-exclusion chromatography (SEC) and the results parameterized using two biosynthesis-based mathematical models to obtain structure-property correlations. The results show that the viscoelasticity of sugar-snap cookie dough is positively correlated with the length of amylopectin short chains. In addition, the length of amylose short chains is positively correlated with cookie thickness and negatively correlated with its spread ratio. Starch molecular structure shows no influence on cookie hardness and fracturability. Mechanisms are proposed for these results, which could lead to new ways to improve sugar-snap cookie quality by choosing starches with appropriate structural features.