Results

Evaluate dough for its ease in handling and record results in Results Table 1. In your evaluation, consider:

• How well the dough holds together (dough cohesion)
• How sticky the dough is (dough adhesion)

When cookies are completely cooled, measure spread (width, or diameter) as follows:

• Slice three cookies from each batch in half, being careful not to compress them.
• Measure spread of each cookie in 1/16” (1 mm) increments. Record results in Results Table 2.
• Calculate the average cookie spread by dividing the total width by 3. Record results in Results Table 2.

Measure cookie height as follows:

• Measure height of sliced cookie by placing a ruler along the flat edge at the center of the cookie. Record results for each of three cookies in 1/16” (1 mm) increments in Results Table 2.
• Calculate the average cookie height by adding the heights of the cookies and dividing this by 3. Record results in Results Table 2.

Evaluate the sensory characteristics of completely cooled products and record evaluations in Results Table 3. Be sure to compare each in turn to the control product. Note: to evaluate crumb, break (rather than cut) cookies in half, so crumb is not compressed by knife edge. Consider the following:

• Surface color and appearance (smooth, crinkled, etc.)
• Crumb appearance (small uniform air cells, large open air cells, etc.)
• Texture (hard/soft, moist/dry, crispy, chewy, gummy, cake-like, etc.)
• Flavor (sweetness, saltiness, floury flavor, fatty/shortening flavor, etc.)
• Overall acceptability.
• Add any additional comments, as necessary.