Sugar-Snap Cookie Dough Setting: The Impact of Sucrose on Gluten Functionality

摘要: In sugar-snap cookie making, sucrose influences the physicochemical transformations of flour components and is responsible for both sweetness texture. Sucrose, together with low moisture levels, raises starch gelatinization temperature to such an extent that little if any it gelatinizes during baking. However, there no agreement on effects has gluten making. The present study revealed increasing levels in recipe increasingly delay or inhibit cross-linking, as judged from loss sodium dodecyl sulfate-extractable protein. This causes cookies containing higher set later have a larger diameter. Gluten entanglement and/or cross-linking result resistance collapse, at same time, cause setting baking and, hence, determine