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Cereal Chem 52:629 - 637.  |  VIEW ARTICLE
Using Surfactants to Improve the Quality of Cookies Made from Hard Wheat Flours.

C. C. Tsen, L. J. Bauck, and W. J. Hoover. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

Several surfactants including sodium stearoyl-2 lactylate (SSL), sodium stearyl fumarate (SSF), and succinylated monoglycerides (SMG) were evaluated for their effectiveness in improving the quality of sugar cookies made from soft and hard red winter wheat (SRW and HRW) flours with two different baking methods. All surfactants tested improved cookie spread and top grain score, more when creamed into a shortening and sugar mixture than when used in powder form. The improving effect varied with surfactants, flours, and baking methods. Consumer acceptability of cookies was evaluated by elementary school pupils. Results indicated that children would have no preference between cookies made from SRW flour and HRW flour treated with 0.5% SSL.

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