LAUSR

The effect of particle size of flour and sugar on the physical, sensorial and textural properties of cookie dough and cookie was investigated. According to the obtained data, both the sugar particle size and the flour particle size in cookie dough affected the hardness, adhesiveness, cohesiveness and springiness of the cookie doughs and this effect was statistically at a significant level (P < 0.01). The energy and force required for the dough extrusion dropped due to the reduction in the particle size of flour, while the reduction in the particle of sugar had the opposite effect. As the sugar and flour particle sizes decreased, the colour of the cookies became darker and the L colour values decreased. While the hardness values of the cookie samples increased with the decrease in the particle size of sugar, it decreased with the decrease in the particle size of flour. It was observed that sugar and flour particle size significantly affect cookie quality in cookie production. The formulation containing sugar and flour fractions below 150 µm has received the highest score in all sensory parameters.