Akademik Veri Yönetim Sistemi
Journal of Culinary Science and Technology, 2026 (ESCI, Scopus)
In this study, the possibility of using waste stale white and whole wheat bread flour in cookie production was investigated. Adding stale bread flour to the cookie formulation significantly affected the water absorption capacity, swelling capacity, bulk density values of the cookie flour and hardness, adhesiveness, gumminess, extrudability, springiness and cohesiveness properties of cookie dough. The use of stale bread flour caused an increase in baking loss of cookie samples, while a decrease in breaking force values in general. The higher level of color change occurred in samples containing stale whole wheat bread flour. It was determined that cookie samples containing 25% stale whole wheat bread flour were the most liked. In general, considering the total scores obtained in sensory evaluation, it was concluded that stale white bread flour can be used up to 50% and stale whole wheat bread flour can be used up to 75% in cookie production.