ArticleFoods (Basel, Switzerland)2023
Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Physicochemical and structural properties of dough and cookies formulated withFood chemistry: X · 2026Article
- Effects of Composition and Baking Temperature on the Properties of Low-Protein Cookies.Food science & nutrition · 2026Article
- Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response.Foods (Basel, Switzerland) · 2026Article
- Multi-Harvest Assessment of Physicochemical and Rheological Quality of Wheat Flours From Different Processors in Southern Brazil.Journal of food science · 2026Article
- Novel nutraceutical delivery system utilizing a bigel formulated with sesame oil, kokum butter, and pectin.Food science and biotechnology · 2024Article
- Evaluating the Impact of Green Coffee Bean Powder on the Quality of Whole Wheat Bread: A Comprehensive Analysis.Foods (Basel, Switzerland) · 2024Article
- Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread.Foods (Basel, Switzerland) · 2024Article
- Antidiabetic Property Optimization from Green Leafy Vegetables Using Ultrasound-Assisted Extraction to Improve Cracker Production.Preventive nutrition and food science · 2024Article
- Comparison and evaluation ofFood chemistry: X · 2024Article
- Dynamic Study on Water State and Water Migration during Gluten-Starch Model Dough Development under Different Gluten Protein Contents.Foods (Basel, Switzerland) · 2024Article
- Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies.Foods (Basel, Switzerland) · 2023Article
- Muffin-Type Bakery Product Based on Mexican Mesquite (Foods (Basel, Switzerland) · 2023Article
- Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated if whole wheat flour-based cookie dough's physical properties were affected by mixing time (1 to 10 min). The cookie dough quality was assessed using texture (spreadability and stress relaxation), moisture content, and impedance analysis. The distributed components were better organized in dough mixed for 3 min when compared with the other times. The segmentation analysis of the dough micrographs suggested that higher mixing time resulted in the formation of water agglomeration. The infrared spectrum of the samples was analyzed based on the water populations, amide I region, and starch crystallinity. The analysis of the amide I region (1700-1600 cm
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