Cookies
The main groups of raw materials used in the cookies processing are, mostly, are available to the consumer in the retail segment, such as, wheat flour, sugar, salt, yeast, milk, egg, oils, fruits, grains, cocoa, honey, etc.
WHEAT FLOUR
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 223 products use white wheat flour; 37 use whole wheat flour and 6 use organic wheat flour.
- Wheat by-products: wheat fiber (10 products), wheat grains (2), wheat bran (12).
WHAT IS and the REASONS to use WHEAT FLOUR:
Dough structure base and volume, as it contains: starch, which forms the dough volume by absorbing water; proteins also responsible for the structure; enzymes, capable of changing part of the starch into sugar; gums (carbohydrates), which is capable of absorbing a great quantity of water.
Notes
In Brazil, the legislation determines the enrichment of wheat flour with iron and folic acid.
OTHER FLOURS
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- Flours used: rice flour, whole organic rice (14 products); oat(18); rye (12); barley (3); corn (18); soybean (3); breadcrumbs (7); babaçu mesocarp (1) and white beans (2).
WHAT ARE and the REASONS to use OTHER FLOURS:
Rice flour, oat, corn, white beans flour, among others. Used to produce different types of cookies, make gluten-free cookies and enrich cookies made with wheat flour.
Notes
Rye and oat flour do not have gluten-forming protein in quantity and quality as it occurs with wheat flour. Corn and soybean flours do not contain gluten-forming proteins.
WATER
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 17 products use water.
WHAT IS and the REASONS to use WATER:
Drinking water, used to form the dough by hydrating the flour and the starch gelatinization during cooking; to enable the leavening (in the case of leavened cookies) and the gluten development for the laminated cookies; to control the dough temperature; to release steam in cooking, which contributes to the cookie’s characteristic texture.
BIOLOGICAL YEAST
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 24 products use biological yeast.
WHAT IS and the REASONS to use BIOLOGICAL YEAST:
Specific leaven (Saccharomyces cerevisiae) that promotes the sough leaving, transforms sugar in carbonic gas and alcohol, and makes the dough to grow and generates flavoring compounds that give flavor to the cookie.
Notes
Sugar consumed by leavening can be added to the dough, produced by enzymes naturally present in the flour or by enzymes added to the dough.
CHEMICAL YEAST
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 235 products used chemical yeast.
WHAT IS and the REASONS to use CHEMICAL YEAST:
Sodium bicarbonate and ammonia bicarbonate. The use of these substances in the dough’s humid and acid environment causes chemical reactions that produce carbonic gase
Notes
As it occurs with biological yeast, the carbonic gas produced makes the dough to growr.
SALT
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- Common salt is used in 237 products; 3 use only light salt; and 9 products combine common salt with potassium chloride.
WHAT IS and the REASONS to use SALT:
Kitchen salt (Sodium chloride, NaCl). Used to give the salty taste and to intensify the cookies flavor, in addition to help in the leavening control.
Notes
Cookies are not usually a low-salt content food. There are programs to reduce the sodium content found in cookies, as this ingredient is associated to high blood pressure.
SUGAR
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- Sugar used: sucrose, sugar or crystal sugar (208 products); inverted sugar (159); demerara sugar (1); organic demerara sugar (6); brown sugar (10); molasses (1); maze glucose or glucose syrup (13); and honey (7).
WHAT ARE and the REASONS to use SUGAR:
SUGAR (sucrose, extracted from sugarcane and beetroot); brown sugar (unrefined or partially refined sugar); demerara sugar (purity degree smaller than the crystal sugar); molasses (syrupy liquid obtained by the sugarcane juice evaporation); inverted sugar (mix of glucose and fructose obtained by the sucrose hydrolysis); glucose (obtained by the maize starch hydrolysis) and bee honey.
Used as a subtract to develop leavens and the dough leavening; they assisted in retaining moisture; they contribute to the flavor and sweet taste and golden color, due to sugar caramelization and Maillard reaction.
Notes
Sucrose is a disaccharide composed of one molecule of glucose and one molecule of fructose, being the type of sugar most used by the food industry.
OILS AND FATS
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- Oils and fats used: plant-based oils (46 products); plant-based fats (211); margarine ( 3); butter (4) and animal-origin fats (6).
WHAT ARE and the REASONS to use OILS AND FATS:
Oils and fats are triglycerides formed by three chains of fatty acid bonded to three atoms of carbon and one molecule of glycerin.
Plant-based oils (sunflower, olive oil, etc), plant-based fats (soybean, palm), butter, margarine, animal-based fat (beef, pork) etc. Used for lubrication, machinability, and dough smoothness; and to contribute with the cookies flavor, color and texture.
Notes
Some fatty acids are essential, that is, they are not synthesized by the human body, and they need to be obtained throughout feeding. Examples are the arachidonic, linolenic, and linoleic acids.
CEREALS AND GRAINS
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 41 of them use cereals in the formulation.
WHAT ARE and the REASONS to use CEREALS AND GRAINS:
Rye, barley, corn, oat, rice, wheat, etc. Used to produce different types of cookies; nutritional enrichment; attribute different flavors, aromas, and textures and to incorporate fibers and nutrients.
Notes
Cereal grains contain carbohydrates, proteins, fat, fibers, mineral salts and vitamins. Carbohydrates vary from 78 to 83%, but are used in relatively shall quantities in cookies.
SEEDS
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 12 products use chia; 14, linseed; 10, quinoa; 8, sesame; and 1, sunflower.
WHAT ARE and the REASONS to use SEEDS
Chia, linseed, quinoa, sesame, sunflower, among others. Used in different forms (by-products): bra, flakes, wheat, etc, to produce different types of cookies; nutritional enrichment; attribute different flavors, aromas, and textures and to incorporate fibers and nutrients.
Notes
Seeds are a natural source of fibers, mineral salts, vitamins, and unsaturated fats. Some are also rich in proteins.
ALMONDS AND CHESTNUTS
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 2 products have Brazil nut added; 1 cashew nut, and 1, peanut.
WHAT ARE and the REASONS to use ALMONDS AND CHESTNUTS<(b)
Nuts, almonds, Brazil nut, cashew nut, peanut, etc., used to produce different types of cookies; nutritional enrichment; attribute different flavors, aromas, and textures and to incorporate fibers and nutrients.
Notes
Chestnuts and almonds contain unsaturated fat, proteins, fibers, vitamins, especially E and complex B vitamins, antioxidants and minerals, such as zinc, potassium, manganese, iron, copper and selenium.
FRUITS AND BY-PRODUCTS
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 15 products contain fruit; 15, contain dried fruit; 2, guava; 2, pulp; e 7, strawberry preparation.
WHAT ARE and the REASONS to use FRUITS AND BY-PRODUCTS:
Dried fruit (raising, peach powder, dried banana, etc.), guava, pulps (guava, strawberry, etc.), strawberry preparation (juice, flakes, etc.). Used to produce different types of cookies; nutritional enrichment; attribute different flavors, aromas, and textures and to incorporate fibers and nutrients.
Notes.
Fruits and vegetables are natural sources of dietetic fibers, mineral salts and vitamins, and contain little fat.
SEASONINGS
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 10 products contain seasonings
WHAT ARE and the REASONS to use SEASONINGS:
Celery, onion, cinnamon powder, nutmeg, ham and cheese flavor seasoning, etc. Used to produce different types of cookies and to attribute different flavors and aromas.
Notes
Due to their variety, seasonings provide flexibility when preparing cookies.
EGGS
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 15 products use eggs.
WHAT ARE and the REASONS to use EGGS:
Whole chicken eggs and egg white powder. Used to contribute to form the cookie dough structure, flavor and color; to incorporate proteins and fat to the dough; and for its emulsifying property.
Notes
Eggs are considered as a healthy, complete, nutritive food, and with good digestion.
MILK
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 30 products use whole powdered milk and 5, skimmed powdered milk.
WHAT IS and the REASONS to use MILK:
Powdered cow milk (whole, skimmed and semi-skimmed) pasteurized or UHT. Its use contributes to develop the cookies color, flavor, and texture and for nutritional enrichment.
Notes
Milk has excellent quality and nutritional density, it is a source of calcium and other minerals, such as phosphor and potassium, and it also contains vitamins. It has proteins and high biological value fats and is a source of energy as it contains about 5% of lactose.
COCOA BY-PRODUCTS
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- It is used cocoa liquor (2 products); cocoa powder (58); milk chocolate (11), semi sweet chocolate (2) and lactose-free chocolate (1).
WHAT ARE and the REASONS to use COCOA BY-PRODUCTS:
Cocoa liquor cocoa powder, milk chocolate, semi sweet chocolate, and lactose-free chocolate. It is used to produce different types of cookies; it contributes to the development of color, flavor and textures, and nutritional enrichment.
Notes
Cocoa has a high content of polyphenols also called phenolic compounds; these compounds have antioxidant properties and many benefits to the health are attributed to them.
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