A method for predicting baking performance through evaluation of short crust dough
The three major components of short-crust cookie dough are flour, sugar, and fat. Since high fat contents have been shown to have a major effect on the development of the gluten network, studying how these ingredients could affect the texture of the dough and the baked product became interesting. In addition, there are no existing methods on short crust cookie dough that allow predicting the chara
