Table 1.
Estimated optimal baking time (EOBT) in minutes of cookies produced using different sugars.
| SU Cookies | FR Cookies | GL Cookies | |||||||
|---|---|---|---|---|---|---|---|---|---|
| Temperature | Time 1 | Frequency | EOBT | Time 1 | Frequency | EOBT | Time 1 | Frequency | EOBT |
| 150 | 25 | 100% | 25 | 20 25 |
10% 90% |
24.5 | 20 25 |
75% 25% |
21.3 |
| 170 | 20 | 100% | 20 | 15 20 |
10% 90% |
19.5 | 15 20 |
30% 70% |
18.5 |
| 190 | 15 20 |
90% 10% |
15.5 | 15 | 100% | 15 | 10 15 |
20% 80% |
14 |
SU cookies: cookies formulated with sucrose; FR cookies: cookies formulated with fructose; GL cookies: cookies formulated with glucose. 1 minutes.