. 2019 Dec 13;5:100075. doi: 10.1016/j.fochx.2019.100075

Table 1.

Cookie dough mixing characteristics, and rheological and physical properties with different levels of KHCO₃ and 2% NaHCO₃.

Sample^*	Mixograph		Farinograph			Compression Test		Stickiness test		Kieffer Test
Sample^*	Water Abs (% fwb)	Mix Time (min)	Water Abs (% fwb)	Mix Time (min)	Stability (min)	Elongational viscosity (Pa·s)	Stickiness (g)	Work of adhesion (g·sec)	Cohesiveness (mm)	Resistance to extension (g)	Extensibility (mm)
C1	62	5.5	59.7	1.2	11.6	4894.1 ± 259.0^d	60.7 ± 4.6^a	23.0 ± 5.1^a	8.0 ± 0.5^a	7.7 ± 0.2^c	62.9 ± 6.9^ab
K1	62	7.0	59.8	4.9	14.8	8061.0 ± 172.4^b	37.9 ± 3.2^b	3.4 ± 1.2^b	2.7 ± 0.8^b	9.1 ± 0.7^bc	66.7 ± 6.5^a
K2	63	7.9	59.4	7.7	13.6	8384.3 ± 152.5^ab	42.3 ± 3.7^b	6.0 ± 1.9^b	3.3 ± 1.0^b	10.9 ± 1.2^ab	42.8 ± 7.2^c
K3	63	8.5	59.8	9.5	14.3	9076.5 ± 408.8^a	45.4 ± 0.9^b	6.1 ± 1.3^b	3.4 ± 0.3^b	9.6 ± 1.3^abc	62.0 ± 4.4^ab
K4	64	9.2	59.8	8.7	15.7	7672.3 ± 323.2^b	44.1 ± 1.3^b	4.6 ± 1.3^b	2.8 ± 1.0^b	12.3 ± 2.1^a	50.4 ± 3.9^bc
S1	64	11.9	60.1	10.3	16.9	6732.0 ± 261.5^c	44.6 ± 5.1^b	5.1 ± 1.9^b	3.0 ± 0.9^b	12.0 ± 1.5^a	45.4 ± 8.1^c

Means with different superscripts within the same column are significantly different at p < 0.05. Statistics were not run on mixograph and farinograph data as there was only one replicate after achieving optimized water absorbance.

Sample identification: C1: control, K1: 0.5% KHCO₃, K2: 1.0% KHCO₃, K3: 1.5% KHCO₃, K4: 2.0% KHCO₃, and S1: 2.0% NaHCO₃.