Effects of oat and flour composition on the stickiness and moisture content of cookie dough and their performance evaluation on the cookies shaping machine

Mohd Jais, Nurain (2019) Effects of oat and flour composition on the stickiness and moisture content of cookie dough and their performance evaluation on the cookies shaping machine. [Project Paper] (Submitted)

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Abstract

Dough stickiness is a significant problem in bakery production and is influenced by many factor. The formulation of cookie dough on five different cup ratios of oat to flour was designed as 1:1, 1:1.25, 1:1.5, 1:1.75 and 1:2. Each formulation is kept for resting at five different resting time, which is 10, 20, 30, 40, and 50 minutes. The stickiness value was obtained using texture analyser and the moisture content was evaluated using moisture analyser. As results, the drop of stickiness value of dough composition of 1:1.75 and 1:2 for all resting times could be associated with the limited water availability in the dough complex. The moisture content was found to decrease over time for all dough composition. The study proved that Teflon (PTFE), silicon, stainless steel and parchment paper have lower stickiness value which make it suitable to reduce the stickiness of the cookie dough. The study also showed that using cookies shaping machine increase the production capacity by 47%. Dough with ratio 1:2 was found to be the most suitable cookie dough for the cookies shaping machine. In conclusion, the research proved that composition of oat and flour in cookie dough showed significant effect on the stickiness and moisture content properties of the dough. Using different materials for the cookie shaping machine helps to ease the process and increase the production capacity of the oat-based cookies as compared to the conventional method.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	18 Oct 2023 01:35
Last Modified:	18 Oct 2023 01:35
URI:	http://psaspb.upm.edu.my/id/eprint/1564

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