Cookie Chemistry

Smart Balance

Whole Wheat Flour

higher fat content ––

shortening for tender, chewy cookies

kernel’s edges and bran’s fat –– interfere with gluten for less rising

higher protein content ––

browning of Maillard reaction

in place of all-purpose flour

in place of butter

action as a vegetable oil ––

coating of gluten particles to shorten

much lower melting point ––

added air pockets are not preserved

lower water content ––

less steam leads to less rising