Effect of pre-dehydration treatment on the in vitro digestibility of starch in cookie

In order to understand the effect of pre-dehydration on the in vitro digestibility of cookie starch, cookie dough samples were dehydrated by vacuum treatment, and melting temperature (T(m)) of the crystalline amylopectin in the dough, internal temperature and water content of the dough during baking, and non-hydrolysed starch content of the obtained cookies were investigated. The T(m) of crystalline amylopectin increased with decreased water content of the dough, and the result was described as a T(m)-curve. The internal temperature of non-dehydrated dough surpassed the T(m)-curve during baking. Pre-dehydrated dough, on the other hand, always indicated a lower internal temperature than the T(m)-curve. The non-hydrolysed starch content obtained under a given condition increased significantly with a decrease in the initial water content of cookies. This will be because the melting of crystalline amylopectin was prevented, at least partially, during baking.