Impediment Effect of Chemical Agents (additives) on Gluten Development in Cookie Dough

Most of the countries grow wheat varieties according to the product specificity while others lack such a system of special purpose wheat production. Those countries face problems in quality of bakery products like cookies/biscuits and breads. Cookie manufacturers require low protein to prepare good quality cookies. In case of high protein wheat flour, one solution is to hinder the gluten development during dough formation. It can be achieved by using chemical additives like Sodium Stearoyl 2-Lactylate (SSL), L-Cysteine (CYS) and Lecithin (LEC). So, current study was designed to add these additives in dough to hinder gluten development. For this purpose, wheat flour of two local mills was procured and analyzed for chemical & rheological traits. Furthermore, flour was used to prepare cookies with the addition of chemical additives and these cookies were evaluated for textural hardness, physical parameters, and sensorial characteristics. Results showed that wheat flours have optimum values of chemical & farinographic attributes. Chemical additives significantly affect diameter, thickness, spread factor, hardness, flavor, taste, and texture of cookies. Conclusively, SSL can be added in mixed wheat flour @ 0.5-1% to get cookies of good quality.