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Questions and Answers
What is the primary effect of using flour with a lower protein content in a cookie dough formula?
What is the result of substituting cornstarch for a portion of the flour in a cookie dough formula?
What is the effect of using powdered sugar instead of granulated sugar in a cookie dough formula?
What is the result of overcreaming the batter in a cookie dough formula?
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What is the effect of baking the cookies at a temperature that is too low?
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Study Notes
Ingredients and Spread
- Baking soda and baking powder increase spread when added in excess, while reducing them decreases spread.
- Flour with lower protein content increases spread, whereas flour with higher protein content decreases spread.
- Substituting cornstarch for a portion of flour produces a firmer cookie that spreads less.
- Powdered sugar decreases spread, whereas granulated sugar increases it.
Mixing Methods and Spread
- Insufficient creaming of the batter reduces spread, while overcreaming increases it.
Baking Temperature and Spread
- Low oven temperature increases spread due to delayed gelatinization.
- High oven temperature decreases spread, causing the exterior crust to form before the dough can spread properly.
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Description
Learn how different ingredients affect the spread of cookies in baking. Discover the impact of leaveners, flour, sugar, and other ingredients on cookie texture and spread.
