岐阜市立女子短期大学研究紀要第55輯（平成18年3月）
抄録
第 1 報 クッキー
Research for a favored texture of solid foods
I. Cookies
| 平島 円 | 堀 光代 |
| Madoka HIRASHIMA | Mitsuyo HORI |
Abstract
A favored texture and the hardness for cookies were investigated by mean of sensory testing and fracture measurement, respectively. Two types of cookies were prepared. Harder and more brittle cookies were prepared with less baking soda and egg compared to the standard ingredients. Almost all panels, which conducted a sensory testing, preferred the standard type cookies, compared with hard type cookies. It is found that it was important for the texture of cookies to have a moderate hardness, that is, they are not too hard.
Key words : テクスチャー，固体食品，官能検査，クッキー，かたさ