【ゆっくり解説】クッキーはなぜ“しっとり”と“サクサク”に分かれる？クッキー食感の科学

クッキー食感の科学をゆっくり解説しました。


【参考文献】
American Chemical Society: The chemistry of the chocolate-chip cookie
URL: https://www.acs.org/content/acs/en/ed...
Serious Eats (J. Kenji López-Alt): The Food Lab: The Science of the Best Chocolate Chip Cookies
URL: https://sweets.seriouseats.com/2013/1...
Scientific American: The Chemistry of Baking
URL: https://www.scientificamerican.com/ar...
King Arthur Baking Company: The science of baking: Fats and oils
URL: https://www.kingarthurbaking.com/blog...
UCLA (University of California, Los Angeles): The Science of Cookies
URL: https://www.chemistry.ucla.edu/dept/F...
TED-Ed: The chemistry of cookies - Stephanie Warren
URL:    • The chemistry of cookies - Stephanie Warren  
Journal of Cereal Science: Effects of sugar type and concentration on dough rheology and cookie quality
URL: https://doi.org/10.1016/j.jcs.2010.04...
The Exploratorium: Science of Cookies: The Effect of Ingredients
URL: https://www.exploratorium.edu/cooking...
Business Insider: The science behind baking the most delicious cookies
URL: https://www.businessinsider.com/the-s...
Institute of Food Technologists (IFT): The Role of Sugars in Foods
URL: https://www.ift.org/news-and-publicat...
Bakerpedia: Functionality of Sugars in Baking
URL: https://bakerpedia.com/ingredients/su...
Science of Cooking: Gluten Formation and Development
URL: https://www.scienceofcooking.com/glut...
Oklahoma State University Extension: Baking Ingredients and Their Functions
URL: https://extension.okstate.edu/fact-sh...
Nature Education (Scitable): The Maillard Reaction: A Tasty Interaction of Chemistry and Cooking
URL: https://www.nature.com/scitable/blog/...
Wiley Online Library (Journal of Food Science): A scientific approach to the art of the chocolate chip cookie
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Web NDL Authorities (国立国会図書館典拠データ検索・提供サービス): メイラード反応
URL: https://id.ndl.go.jp/auth/ndlna/00567300
農林水産省: 砂糖の種類
URL: https://www.maff.go.jp/j/seisan/tokus...

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