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This work focused on fabricating low\u2010protein cookies (LPCs) from low\u2010protein steamed bun flour via baking and elucidating the influence of both formulation variables and baking temperature on their physicochemical properties through single\u2010factor analysis. The formulation components and baking temperatures (100\u00b0C\u2013200\u00b0C) were important for preparing LPCs. In particular, fish oil and corn oil synergically improved the textural properties of both the doughs (hardness of 146.0\u2009N and fracturability of 146.0\u2009N) and the LPCs (hardness of 44.7\u2009N and fracturability of 44.0\u2009N). Moderate baking temperatures (120\u00b0C\u2013160\u00b0C) were necessary to produce LPCs with good quality. The hardness (4.4\u201327.8\u2009N) and fracturability (4.4\u201326.2\u2009N) increased (100\u00b0C\u2013160\u00b0C), remained unchanged (160\u00b0C\u2013170\u00b0C), and then decreased (170\u00b0C\u2013200\u00b0C) with the increasing baking temperatures. At an accelerated storage at 57\u00b0C, all LPCs prepared at different baking temperatures showed a significant decrease in redness\u2010greenness. Furthermore, the textural and sensory stability were dependent on the baking temperatures and storage days. The in\u00a0vitro free fatty acid released percentages increased (8.6%\u201318.9% after 2\u2009h in the small intestinal phase) with the increasing baking temperature. The LPC with the baking temperature of 160\u00b0C had a protein content of 0.27\u2009\u00b1\u20090.01\u2009g\/100\u2009g. This work provided useful information to understand the effects of composition and baking temperature on the properties of low\u2010protein foods.<\/jats:p>","DOI":"10.1002\/fsn3.72069","type":"journal-article","created":{"date-parts":[[2026,6,30]],"date-time":"2026-06-30T10:59:48Z","timestamp":1782817188000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of Composition and Baking Temperature on the Properties of Low\u2010Protein Cookies"],"prefix":"10.1002","volume":"14","author":[{"given":"Cuiping","family":"Shi","sequence":"first","affiliation":[{"name":"Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition Xinhua Hospital, Shanghai Jiao Tong University School of Medicine  Shanghai China"},{"name":"Department of Clinical Nutrition, College of Health Science and Technology Shanghai Jiao Tong University School of Medicine  Shanghai China"},{"name":"Medical Food Laboratory Shanghai Institute for Pediatric Research  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ye","family":"Zi","sequence":"additional","affiliation":[{"name":"Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition Xinhua Hospital, Shanghai Jiao Tong University School of Medicine  Shanghai China"},{"name":"Department of Clinical Nutrition, College of Health Science and Technology Shanghai Jiao Tong University School of Medicine  Shanghai China"},{"name":"Medical Food Laboratory Shanghai Institute for Pediatric Research  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhenfeng","family":"Liu","sequence":"additional","affiliation":[{"name":"Shanghai Pharma Qingchunbao\u2010Xinhua Hospital Precision Nutrition Research Center Chiatai Qingchunbao Pharmaceutical Group Limited  Zhejiang Hangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wei","family":"Cai","sequence":"additional","affiliation":[{"name":"Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition Xinhua Hospital, Shanghai Jiao Tong University School of Medicine  Shanghai China"},{"name":"Department of Clinical Nutrition, College of Health Science and Technology Shanghai Jiao Tong University School of Medicine  Shanghai China"},{"name":"Medical Food Laboratory Shanghai Institute for Pediatric Research  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2475-3221","authenticated-orcid":false,"given":"Jian","family":"Zhong","sequence":"additional","affiliation":[{"name":"Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition Xinhua Hospital, Shanghai Jiao Tong University School of Medicine  Shanghai China"},{"name":"Department of Clinical Nutrition, College of Health Science and Technology Shanghai Jiao Tong University School of Medicine  Shanghai China"},{"name":"Medical Food Laboratory Shanghai Institute for Pediatric Research  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,6,30]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.30721\/fsab2023.v6.i2.258"},{"issue":"4","key":"e_1_2_9_3_1","first-page":"11459","article-title":"Application of Glucono\u2010Delta\u2010Lactone Acid (GDL) Infoods System: A Review","volume":"8","author":"Al\u2010Hatim R. 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