Cereal Chem 69:160-163   |  VIEW ARTICLE

Effect of Various Sugars on the Quality of Baked Cookies.

S. Nishibori and S. Kawakishi. Copyright 1992 by the American Association of Cereal Chemists, Inc. 

To study the quality of cookies baked with pentoses, hexoses, and di- and trisaccharides, cookie doughs prepared from wheat flour, eggs, butter, sugar, and sodium bicarbonate were heated at 150 C for 10 min in an electric oven. The baked cookies then were extracted with methanol-water (3:1, v/v), and the extracts were analyzed by high-performance liquid chromatography. A main peak from the cookie extracts containing pentoses was isolated and identified as furfural. The peaks from the cookies containing sugars other than pentoses were 2,3-dihydro-3,4-dihydroxy-5-acetylfuran (DDAF), 2,3-dihydro-3,5-dihydroxy-6- methyl-4(H)-pyran-4-one (DDMP), and 5-hydroxymethylfurfural (HMF). DDAF and DDMP produce sweetness and cookielike flavor; hexoses as sweeteners are thus useful in the formation of good cookie flavor. Results of the investigation on the physical properties of cookies-volume expansion, form, color, and surface condition-suggest that differences in cookies made with various sugars result from differences in melting point temperatures and solubility. The results also indicate that of all the baked cookies studied, those with fructose exhibit the most favorable physical properties and flavor.