Cereal Chem 61:274 - 278.  |  VIEW ARTICLE
Effects of Corn Sweeteners on Cookie Quality.

L. P. Curley and R. C. Hoseney. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

The replacement of granular sucrose with high-fructose corn syrup (HFCS) in a sugar-snap cookie affects dough rheology (stickiness), surface cracking, and the characteristic snap associated with this type of cookie. A soft, sticky dough results when sucrose is replaced with HFCS; the significance of this change is dependent on the amount of corn syrup substituted. If small amounts of sucrose are replaced with corn syrup, the typical cracked surface of the baked cookie is lost, and a smooth surface results. Measurement of water loss during baking shows no differences between cookies baked with 100% sucrose and with 50% HFCS. The rate of internal water diffusion might cause the difference in surface characteristics of the cookies. Sugar cookies develop a characteristic "snap" within five days after baking. The time required for the snap to develop increases with increasing levels of corn syrup. This delay in snap development appears to coincide with sugar recrystallization.