Effects of Composition and Baking Temperature on the Properties of Low‐Protein Cookies

ABSTRACT

Low‐protein foods are important medical foods for the dietary management of chronic kidney diseases and some inherited metabolic disorders. This work focused on fabricating low‐protein cookies (LPCs) from low‐protein steamed bun flour via baking and elucidating the influence of both formulation variables and baking temperature on their physicochemical properties through single‐factor analysis. The formulation components and baking temperatures (100°C–200°C) were important for preparing LPCs. In particular, fish oil and corn oil synergically improved the textural properties of both the doughs (hardness of 146.0 N and fracturability of 146.0 N) and the LPCs (hardness of 44.7 N and fracturability of 44.0 N). Moderate baking temperatures (120°C–160°C) were necessary to produce LPCs with good quality. The hardness (4.4–27.8 N) and fracturability (4.4–26.2 N) increased (100°C–160°C), remained unchanged (160°C–170°C), and then decreased (170°C–200°C) with the increasing baking temperatures. At an accelerated storage at 57°C, all LPCs prepared at different baking temperatures showed a significant decrease in redness‐greenness. Furthermore, the textural and sensory stability were dependent on the baking temperatures and storage days. The in vitro free fatty acid released percentages increased (8.6%–18.9% after 2 h in the small intestinal phase) with the increasing baking temperature. The LPC with the baking temperature of 160°C had a protein content of 0.27 ± 0.01 g/100 g. This work provided useful information to understand the effects of composition and baking temperature on the properties of low‐protein foods.