Wheat flour‐lipid composite (WFLC) and waxy maize starch‐lipid composite (WMSLC) had small or no effect on cookie diameter when substituted for 18%, 30%, and 42% shortening in wire‐cut formula cookies. Higher levels of replacement made cookies softer than the control. At 42% replacement, WMSLC produced larger cookies than WFLC. Cookie stack height increased using 30% and 42% shortening substitution. Cookies with WFLC were thicker, softer, and lighter in color than cookies with WMSLC. Composites increased cookie moisture and water activity. Glucose addition increased cookie diameter and chroma but decreased hue angle and CIEL* values. WFLC exhibited higher water‐binding capacity, pasting breakdown, and setback than WMSLC.
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Garzóan et al. (2003) studied this question.
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