Podcast
Questions and Answers
What is the primary factor that affects cookie spread during the baking process?
What is the primary factor that affects cookie spread during the baking process?
What is the result of using smaller granules of sugar in cookie dough?
What is the result of using smaller granules of sugar in cookie dough?
What is the effect of high-level creaming on cookie spread?
What is the effect of high-level creaming on cookie spread?
What is the result of using a lower baking temperature on cookie spread?
What is the result of using a lower baking temperature on cookie spread?
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What is the effect of using a softer flour with a lower protein content on cookie spread?
What is the effect of using a softer flour with a lower protein content on cookie spread?
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What is the result of greasing the pan on cookie spread?
What is the result of greasing the pan on cookie spread?
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What is the effect of using larger granules of sugar on cookie spread?
What is the effect of using larger granules of sugar on cookie spread?
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How is the spread factor of a cookie calculated?
How is the spread factor of a cookie calculated?
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Study Notes
Cookie Spread
- Cookie spread refers to the expansion of a cookie beyond its original shape during baking.
- Factors that influence spread include ingredient selection, formula processes, and baking conditions.
Factors Affecting Spread
- Sugar type and amount: smaller granules of sugar create more spread than larger granules due to increased dispersion in dough and prevention of gluten development.
- Creaming time: increased creaming promotes spreading by incorporating air into the dough, which expands when heated.
- Chemical leavening agents: release gases during baking, creating a lighter cookie that spreads outward.
- Baking temperature: lower temperatures delay starch gelatinization and protein coagulation, promoting spread.
- Dough temperature: warmer dough spreads more than colder dough.
- Flour type: softer flour with lower protein content allows more spread.
- Pan greasing: decreases spread resistance, allowing for more spread.
Limiting Spread
- Larger sugar granules: decrease air incorporation into the dough, limiting spread.
- Less chemical leavening: reduces gas release, decreasing spread.
- Toughening ingredients: increasing flour content or using stronger flour limits spread.
- Higher baking temperatures: not recommended, as it can lead to uneven cooking and burning, but it can limit spread if used with caution.
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Description
Learn about the factors that influence cookie spread during baking, including ingredient selection, formula processes, and baking conditions.
