Cookies: a diverse family of baked goods

Zydenbos, S., Humphrey-Taylor, V. and Wrigley, C. W. (2016). Cookies: a diverse family of baked goods. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 44-50) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00250-3

Author Zydenbos, S.
Humphrey-Taylor, V.
Wrigley, C. W.
Title of chapter Cookies: a diverse family of baked goods
Title of book Encyclopedia of food grains
Place of Publication Oxford, United Kingdom
Publisher Elsevier
Publication Year 2016
Sub-type Chapter in reference work, encyclopaedia, manual or handbook
DOI 10.1016/B978-0-12-394437-5.00250-3
Open Access Status Not Open Access
Edition 2nd
ISBN 9780128035371
Editor Colin W. Wrigley
Harold Corke
Koushik Seetharaman
Jonathan Faubion
Volume number 3
Start page 44
End page 50
Total pages 7
Collection year 2017
Language eng
Abstract/Summary The small, flat, baked products of the biscuit family are known variously as cookies, biscuits, crackers, even biscotti, zwieback, and hardtack. The major ingredients are flour (usually from a low-protein, soft wheat), sugar, and shortening. Rapid baking of a relatively thin dough piece causes loss of water, producing a low-moisture product with good shelf life. They are often chemically leavened; crackers are yeast-fermented.
Keyword Biscuit
Laminated dough
Q-Index Code BX
Q-Index Status Provisional Code
Institutional Status UQ

Version Filter Type
Citation counts: Google Scholar Search Google Scholar
Created: Sat, 15 Nov 2014, 20:41:22 EST by Colin Walter Wrigley on behalf of Qld Alliance for Agriculture and Food Innovation