Cereal Chem 65:389-391   |  VIEW ARTICLE

The Contribution of High-Protein Fractions from Cake and Cookie Flours to Baking Performance.

J. R. Donelson. Copyright 1988 by the American Association of Cereal Chemists, Inc. 

Reconstituted cake and cookie flours were used to study the contribution of high-protein flour fractions (starch tailings, gluten, and water solubles) to baking performance. Substituting starch for starch tailings or water-soluble fractions resulted in significant losses in volume for reconstituted cake flours; however, exchanging starch for the gluten fraction gave normal baking responses although crumb scores were lower. Significant improvements in baking performance (larger cookies) were obtained for reconstituted cookie flours in which starch was substituted for either the gluten or starch tailings fractions. Hydration data for these treatments indicated that gluten and starch tailings fractions may influence cookie spread because of their hydrophilic properties.