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To study the function of starch in cookie baking, starch was isolated from a cookie flour and from cookies baked with the flour. Viscograms of starches indicated no detectable changes caused by cookie processing. Swelling power, solubility, gelatinization temperature range and enzyme susceptibility were unchanged by cookie preparation. X‐ray diffraction patterns of starch isolated from cookies showed a strong “A” pattern. The starch was not affected by the baking process. Differential scanning calorimetry showed no apparent differences in phase transition peaks. Starch‐gluten breads produced were of similar volume and quality characteristics. It was concluded that a) starch granules remain in their native condition during cookie baking, b) starch does not form a continuous structure in cookies and c) retrogradation cannot occur during cookie storage.
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Kulp et al. (1991) studied this question.
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