Learn more about crafting delicious, soft and chewy cookies with an extended shelf life from our expert, Finna Natacia.
How does the composition of soft cookies and crisp cookies differ?
Interactions that occur between sugar, fat, flour and water in cookie formulations can result in different textures. Soft cookie doughs usually contain more moisture and less fat and flour than crisp cookies and biscuits. Cookies can be softened by using a higher amount of sugars and specialty texturizers.
What challenges do manufacturers face when formulating soft cookies?
Common formulating problems include:
· Texture that’s not soft or chewy enough
· Cookie that becomes dry and hard over shelf life
· High degree of tooth packing or adherence to the teeth
· Water activity that’s too high, shortening shelf life
What’s the typical moisture content and water activity of shelf-stable, soft cookies? Why are these values important?
First, it’s important to clarify the difference between moisture content and water activity. Moisture content represents the total amount of water in a formula, while water activity (aW) reflects the amount of free water available for chemical reactions or microorganisms. Thus, when water activity in any food product increases, shelf life tends to decrease. While water activity and moisture content are related, they aren’t quite the same. In general, water activity tends to increase with moisture content, but this can be mitigated with the addition of certain ingredients that bind with water.
Soft cookies usually have a shelf life of 6 to 12 months. To maintain a soft and moist texture before expiration occurs, soft cookies should have a moisture content of 10% to 12%. If the moisture content is less, it will likely have a negative impact on the desired texture. But if it’s higher, the water activity will increase and become too high, resulting in a product susceptible to spoilage. To prevent microbial growth on a product throughout its shelf life, the water activity should be maintained between 0.6 and 0.7.
How can manufacturers maintain or improve the texture of soft cookies without significantly impacting water activity?
Sweeteners like molasses, maltose, glucose, fructose and maple syrup are commonly used to soften cookies. These ingredients act as a humectant, enabling them to bind water without increasing water activity. However, there’s a limitation when using sweeteners in baked goods due to their darkening effect. Too much of these sweeteners can also increase stickiness and tooth packing, which can be unappealing to consumers.
Specialty starches can be added to soft cookie recipes for improving and customizing texture, without an impact on water activity. When used with sweeteners, these ingredients can help maintain the targeted moisture content and water activity throughout the product’s shelf life.
How can specialty starches enhance the softness and moistness of soft cookies?
Unlike conventional alternatives, our specialty starches are designed to promote the swelling and water absorption of starch granules. These properties can help manufacturers retain moisture and achieve a soft cookie texture. Specialty starches can be used in soft cookies by dry blending them with other dry ingredients such as flour and sugar.
Additionally, specialty starches offer benefits in texture differentiation. Whether you’re developing a chewy cookie or reformulating to achieve a melt-in-your-mouth texture, our broad portfolio can help provide the textures today’s consumers’ demand.
