Effects of Composition and Baking Temperature on the Properties of Low‐Protein Cookies
Cuiping Shi, Ye Zi, Zhenfeng Liu, Wei Cai, Jian Zhong · 2026
Read Effects of Composition and Baking Temperature on the Properties of Low‐Protein Cookies by Cuiping Shi, Ye Zi, Zhenfeng Liu, Wei Cai, Jian Zhong (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/PMC13316454.txt.
Description
Cuiping Shi and colleagues report a 2026 food science study on low-protein cookies, a medical food for people with kidney disease or inherited metabolic faults who must limit protein. Starting from low-protein steamed bun flour, they tuned the recipe and oven heat step by step.
Fish oil and corn oil together gave the firmest dough and cookies in their tests. Mid-range baking from 120 to 160 degrees Celsius gave the best quality overall in the reported ranges. Hardness rose, held, then fell as heat climbed toward 200 degrees. Cookies baked at 160 degrees carried just 0.27 grams of protein per 100 grams in the measured batch. Storage and fat release also shifted with heat, guiding makers toward stable, tasty products.
Catalog record
| CREATOR | Cuiping Shi, Ye Zi, Zhenfeng Liu, Wei Cai, Jian Zhong |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 57489 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |