Pareyt Bram, Brijs Kristof, Delcour Jan A
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre, Katholieke Universiteit Leuven, B-3001 Leuven, Belgium.
J Agric Food Chem. 2009 Sep 9;57(17):7814-8. doi: 10.1021/jf9010774.
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.
在制作糖脆饼干时，蔗糖会影响面粉成分的物理化学变化，它既决定了饼干的甜度，又影响其质地。蔗糖与低水分含量共同作用，使淀粉糊化温度升高到在烘焙过程中几乎没有淀粉糊化的程度。然而，关于蔗糖在饼干制作过程中对面筋的影响，目前尚无定论。本研究表明，从十二烷基硫酸钠可提取蛋白的损失情况判断，随着配方中蔗糖含量的增加，面筋交联会越来越延迟或受到抑制。这导致蔗糖含量较高的饼干凝固时间更晚，直径更大。面筋的缠结和/或交联会产生抗塌陷性，同时导致烘焙过程中的凝固，从而决定饼干的直径。
