Liquid oil and solid fat used for preparing cookies were emulsified in O/W (1/1)-type dispersions by using decaglycerin-monostearate to investigate the effect of an O/W-type emulsion on the physical properties of dough and cookies. The use of an O/W-type emulsion was useful for increasing air entrapped inside the cookie dough to aid expansion during baking. An O/W-type emulsion improved the water absorption of wheat flour protein during the preparation procedure, and it is suggested that the

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... mation of a continuous structure in the cookie-S may play a partial role in the process of expansion. Starch gelatinization was decreased by emulsified decaglycerin-monostearate in the dough, resulting in increased shortness of cookies and oil spots on the dough and cookies were markedly decreased.