what determines the texture of cookies
so the question is pretty much straight forward..
I ate all kinds of cookies, some of them are soft and fluffy, other chewy (like granola bars or choc chip cookies) and others really crispy and hard (like some gingerbread).
I tried to compare the ingredients on some of the products, but didn't find any significant difference.
So what is it really, that determines the texture of the baked goods?
Best Answer
First, it is the ingredients. For example, shortbread cookies don't have liquid, while other types do have liquid. This makes them quite different. Also, there might be ingredients you didn't pay much attention to (mono- and diglycerides, for example, which might have been present at the end as an E number only), but they still can change the mouthfeel a lot.
The second thing is the ratio of the ingredients. The same ingredients in a different ratio will work to give you a different texture.
The third thing is the process. Depending on the order of combining the ingredients, and the amount of mixing, and whether you chill them (and when, and for how long) you end up with completely different textures out of the same ingredients. It is like starting with carbon and ending up with graphite, graphene or diamonds, depending on how you do it.
The fourth thing is the baking process. You can change the temperature and time to achieve different final results.
I realize this list is very, very general. But listing all possible results which can be achieved at each step would make this a small book. Each of the four steps gives you a large number of parameters to change, which changes the end result too.
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Quick Answer about "what determines the texture of cookies"
The chemical reaction between flour, sugar, and fat paired cohesively with the oven temperature and baking time determines the texture and appearance of a cookie. Cookies will spread more at a lower temperature and longer baking time.What factors impact the texture of cookies?
Just like in the laboratory, even the seemingly smallest changes can affect the outcome \u2014 oven temperature variations, moisture and even the order in which you add the ingredients are just a few of the factors that can affect texture and taste. And while some may love a soft cookie, others prefer a crispier variation.What determines the softness of a cookie?
Baking cookies quickly in a hot oven \u2013 at 375 degrees F as opposed to a lower temperature \u2013 will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.What makes a good cookie texture?
With less water, you also end up with less gluten development, thus a cookie made with browned butter is softer and more tender than one made with creamed or plain melted butter. Soft and chewy is good, but I wanted a slightly better balance.What gives cookies chewy texture?
Cookie chemistry: We're taking a 180\xb0 turn from our crunchy cookies, substituting higher-moisture brown sugar and butter for their lower-moisture counterparts: granulated sugar and vegetable shortening. That, plus a shortened baking time, yields a cookie that's soft and chewy all the way through.The chemistry of cookies - Stephanie Warren
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