EVALUATION OF THE EFFECT OF BAKING TIME AND TEMPERATURES ON

COOKIE SIZE
Duván Santiago Murillo Rodríguez 1, Karen Elisabeth Olarte Romero2,
Chemical Engineering Program, Universidad de La Salle, Bogotá (Colombia).
2Food Engineering, Universidad de La Salle, Bogotá (Colombia)

dmurillo85@unisalle.edu.co, kolarte74@unisalle.edu.co
Design of Experiment – 2024

1. Introduction 3. Results
In the realm of baking, achieving the ideal cookie size is a nuanced 3.1 Homocedasticity The term used in the central composite to analyze
the surface was (linear+square) (poster)
challenge influenced by various factors. This project employs a Diameter
design of experiments (DOE) approach to analyze the influence of
two key factors baking time and baking temperature on the size of
cookies. By systematically exploring these variables, we aim to
understand their impact on the final product and identify optimal
conditions for desired cookie dimensions.
The study will involve controlled experiments where baking time and
temperature are varied according to a predefined experimental 3.2 Kruskall Wallis
design. Other variables, such as dough composition and initial cookie
shape, will be held constant to isolate the effects of the two primary
factors. The response variable, cookie size, will be measured in terms
of diameter and thickness post-baking. Through statistical analysis,
we will examine the data to identify significant interactions and main
effects of baking time and temperature on cookie size.

3.5 Optimization
3.3 Regressíon

2. Methodology

From the above it can be inferred that, to obtain

the best cookie size, it must be baked at a
3.4 Response Surface temperature of 198°C for a time of 27 minutes.
For our laboratory, a central composite model
was used with 2 factors: baking time and oven
temperature.

4. Conclusions
• There is enough statistical evidence to affirm that temperature has a significant impact on the diameter
of baked cookies.
• It was found that, to optimize the process, the cookies should be baked at a temperature of 198°C for
27 minutes to achieve the best cookie diameter.

5. Recommendatios
• The validation points must be carried out at temperatures and times that do not affect the physical
quality of the food.

5. References
• Hernández Prada, J. (2017). Estudio del proceso de laminación y horneado en la producción de galletas tipo cracker. Uniandes. Disponible en: http://hdl.handle.net/1992/18912
• Martinez, D. (2011). Industria elaboradora de galletas en el municipio de Logroño. www.academia.edu.
https://www.academia.edu/88261673/Industria_elaboradora_de_galletas_en_el_municipio_de_Logro%C3%B1o