Optimizing the processing factor and formulation of oat-based cookie dough for enhancement in stickiness and moisture content using response surface methodology and superimposition

• Main Authors: Mohd Basri, Mohd Salahuddin, Mohd Jais, Nurain, Sulaiman, Alifdalino, Mohd Nor, Mohd Zuhair, Abdul Karim Shah, Nor Nadiah, Ariffin, Siti Hajar
• Format: Article
• Language: English
• Published: Multidisciplinary Digital Publishing Institute 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/87025/1/Optimizing%20the%20processing%20factor%20and%20formulation%20of%20oat.pdf; http://psasir.upm.edu.my/id/eprint/87025/; https://www.mdpi.com/2227-9717/8/7/797

Despite the utilization of dusting flour and oil to reduce dough stickiness during the production process in food industry, they do not effectively help in eliminating the problem. Stickiness remains the bane of the production of bakery and confectionery products, including cookies. In addition, the...