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Morphological changes and color development during cookie baking-Kinetic, heat, and mass transfer considerations
Chang Chen1, Mauricio Espinal-Ruiz1, Alyssa Francavilla1
1Department of Food Science, University of Guelph, Guelph, Ontario, Canada.
Journal of Food Science
|May 24, 2024
Summary
Cookie baking involves significant changes in shape and color, directly linked to moisture loss. Understanding these correlations helps optimize baking conditions for improved cookie quality.
Area of Science:
- Food science and technology
- Materials science
- Chemical engineering
Background:
- Color and shape are critical quality indicators in baked goods like cookies.
- Baking conditions and composition significantly impact cookie appearance and structure.
Purpose of the Study:
- To systematically analyze cookie color and shape changes during baking.
- To establish correlations between baking parameters and quality attributes for process modeling.
Main Methods:
- Cookies were baked at three temperatures (185, 205, 225°C) following standard protocols.
- Monitored moisture content, water activity, surface temperature, dimensions, and color indexes (lightness, redness, blueness, browning index [BI]).
- Utilized correlation analysis and developed empirical and kinetic models.
Main Results:
- Cookie dimensions and color indexes strongly correlated with moisture content changes over time.
- Temperature dependence of lightness and browning index (BI) changes was quantified and found location-independent.
- Developed empirical and kinetic models characterizing these relationships.
Conclusions:
- Heat and mass transfer significantly influence physical and physicochemical cookie changes during baking.
- The developed models provide a basis for optimizing cookie baking processes.
- Quantitative insights aid in identifying optimal baking conditions for enhanced cookie quality.
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