4 Experiment: Different Flours Used in Rolled Cookies

There are many types of cookies, and each reacts differently to the type of flour used. This experiment uses a formula similar to one used by millers and manufacturers for evaluating the quality of soft flours. High-quality soft flour should be low in protein, in damaged starch granules, and in gums. If it is low in these three driers, cookie dough will thin out when heated, and the cookies will spread to a larger size.