CookiePerson

Food Science

Laboratory analysis

I have two questions I hope someone can help me with: 1. How do I measure the pH of a cookie? I have a lot of Chemistry background so you don't have to go into too much detail. I don't have access to printed chemical methods. I found (in a patent description) to grind the cookie and add a little (10% by weight) distilled water then measure this thick mixture. Is this the accepted amount? 2. I want to use potassium sorbate as a mold inhibitor. The pH of my cookie is at 7. I need to "adjust" the pH to be below 6.5. I already add vinegar. What else can I do or add to "adjust" the pH to be lower? In 6 lbs of dough I have 1/4 cup vinegar, 2 tsp baking soda and 3 tsp baking powder. The moisture content is around 18 to 20. I would prefer it not to be lower if I can help it. Can anyone help me?  (Jul 5, 2009 | post #1)