Effects of Composition and Baking Temperature on the Properties of Low‐Protein Cookies

Low-protein foods are important medical foods for the dietary management of chronic kidney diseases and some inherited metabolic disorders. This work focused on fabricating low-protein cookies (LPCs) from low-protein steamed bun flour via baking and elucidating the influence of both formulation variables and baking temperature on their physicochemical properties through single-factor analysis. The formulation components and baking temperatures (100°C-200°C) were important for preparing LPCs. In particular, fish oil and corn oil synergically improved the textural properties of both the doughs (hardness of 146.0 N and fracturability of 146.0 N) and the LPCs (hardness of 44.7 N and fracturability of 44.0 N). Moderate baking temperatures (120°C-160°C) were necessary to produce LPCs with good quality. The hardness (4.4-27.8 N) and fracturability (4.4-26.2 N) increased (100°C-160°C), remained unchanged (160°C-170°C), and then decreased (170°C-200°C) with the increasing baking temperatures. At an accelerated storage at 57°C, all LPCs prepared at different baking temperatures showed a significant decrease in redness-greenness. Furthermore, the textural and sensory stability were dependent on the baking temperatures and storage days. The in vitro free fatty acid released percentages increased (8.6%-18.9% after 2 h in the small intestinal phase) with the increasing baking temperature. The LPC with the baking temperature of 160°C had a protein content of 0.27 ± 0.01 g/100 g. This work provided useful information to understand the effects of composition and baking temperature on the properties of low-protein foods.