岐阜市立女子短期大学研究紀要第56輯（平成19年3月）
抄録
第2報 クッキー
Research for a favored texture of solid foods
II. Cookies
| 堀 光代 | 平島 円* | 石見百江 |
| Mitsuyo HORI | Madoka HIRASHIMA | Momoe IWAMI |
| *三重大学 |
Abstract
A favored texture and the hardness for cookies were investigated by mean of a sensory testing and a fracture measurement, respectively. Two types of cookies were prepared. Softer cookies were prepared by using egg yolk instead of whole egg and by not using baking soda, compared to the standard ingredients. Almost all panels, which conducted a sensory testing, preferred the standard type cookies, compared with soft 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 soft.
Key words : 食テクスチャー，固体食品，官能検査，クッキー，かたさ