Sugar-snap cookie dough setting: the impact of sucrose on gluten functionality.
In sugar-snap cookie making, sucrose influences the physicochemical transformations of the flour components and is responsible for both cookie sweetness and texture. Sucrose, together with low moisture levels, raises the starch gelatinization temperature to such an extent that little if any of it gelatinizes during baking. However, there is no agreement on the effects that it has on gluten during cookie making. The present study revealed that increasing sucrose levels in the recipe increasingly delay or inhibit gluten cross-linking, as judged from the loss of sodium dodecyl sulfate-extractable protein. This causes cookies containing higher sucrose levels to set later and to have a larger diameter. Gluten entanglement and/or cross-linking result in resistance to collapse, at the same time, cause setting during baking and, hence, determine cookie diameter.
Pareyt
Bram
B
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre, Katholieke Universiteit Leuven, B-3001 Leuven, Belgium. bram.pareyt@biw.kuleuven.be
Brijs
Kristof
K
Delcour
Jan A
JA
D055598:Chemical Phenomena; D003296:Cooking / Q000379:methods*; D003432:Cross-Linking Reagents; D004548:Elasticity; D005433:Flour / Q000032:analysis*; D005983:Glutens / Q000737:chemistry*; D013395:Sucrose / Q000032:analysis*; D014867:Water / Q000032:analysis
D003432:Cross-Linking Reagents; D014867:Water; D013395:Sucrose; D005983:Glutens