Ready-to-bake (RTB) cookie dough / Muna Shakirah Mohamad, Norhidayah Abdullah and Nursyadah Nordin

• Main Authors: Mohamad, Muna Shakirah, Abdullah, Norhidayah, Nordin, Nursyadah
• Format: Conference or Workshop Item
• Language: English
• Published: 2021
• Subjects: TP Chemical technology; Food processing and manufacture
• Online Access: https://ir.uitm.edu.my/id/eprint/56921/1/56921.pdf; https://ir.uitm.edu.my/id/eprint/56921/; https://ispike2021.uitm.edu.my/

The aim of ready-to-bake (RTB) cookie dough is to create a dough formula which can be kept and well-preserved at an optimum temperature. The RTB cookie dough that provides convenience to consumers in Malaysia has yet to be fully explored and properly introduced. Despite the abundance of cookies flour mix available on the shelves, there are still very limited choices available in Malaysian market for the RTB cookie dough. The formulation of this RTB cookie dough will ease the end user much more as it is already an all-in-one product whereby no extra ingredients need to be added and ready to be bake compared to the flour mix that still needs eggs and butter. The final product was kept refrigerated at temperature of 4°c and frozen at -18°c for preservation. The products were baked and compared in term of texture, taste, appearance against freshly made cookie dough through sensory test. The results show positive outcome, and the product can be kept up to 4 weeks in chiller and longer time in freezer. The RTB cookie dough also provided richer flavor and crunchier texture to the cookies. This product can be the new ultimate choice in term of convenience in baking for home users and hospitality business such as hotels and restaurants with a promising end product results in taste and texture. This RTB cookie dough is formulated using only Halal ingredients hence it can give more confidence to Muslim consumers. In conclusion, this study opens up an opportunity to produce new solution for convenience in baking cookies for Malaysians.