WSU CAHNRS

Western Wheat Quality Laboratory

Wheat Analysis System Methods – Cookie Baking

The micro method employs 40 g flour at 25% absorption, 60% sugar, 30% emulsified shortening, 3% dry skim milk, 2.06%   NaHCO3, NH4CI, 0.26% NaCL, and 0.24% emulsifier (distilled mono- and di-glycerides). AACC Method 10-52 modified (1),(7).

Cookie Diameter (CODI): The average diameter of one cookie (cm).

Top grain score (TGS): A visual evaluation score describing the top grain of the sugar snap cookie. Range of 0 to 10, with 10 being the best.

Western Wheat Quality Laboratory, E-202 Food Science & Human Nutrition Facility East, P.O. Box 646394, Pullman, WA 99164-6394, 509.335.4062, Contact Us
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