METHODS
SHORTCUTS
ABOUT
FAQ
SUBSCRIBE
Methods Home
All Methods
Methods eXtras
Propose a Method
Cite a Method
Technical Committees
Archived Methods
Standards Affiliations
Suppliers Guide
Check Sample Program
Harmonized Methods
AACC International Approved Methods - AACC Method 10-52.02. Baking Quality of Cookie Flour -- Micro Method

AACC International Approved Methods

Baking Quality

AACCI Method 10-52.02
Baking Quality of Cookie Flour -- Micro Method

VIEW METHOD

Objective
In North America, "cookie" is a product similar to what is internationally known as "biscuit." Cookie quality is determined (in two sugar-snap cookies) by width (W) and thickness (T), with adjustments to constant atmospheric pressure and conditions. The formulation uses 40 g of flour, in a small pin mixer, and a variable amount of water added to dough. Nonfat dried milk is used to aid in developing brown color. This method predicts the general quality of soft wheat flour for production of contemporary cookie and pastry products (except cake and crackers). High quality of pastry flours is usually associated with larger sugar-snap cookie diameter. The method is also useful to evaluate other flour types, various flour treatments, and other factors, such as ingredients, that affect cookie geometry.