Potential Sugar Reduction in Cookies Formulated with Sucrose Alternatives

Sugar reduction in low-moisture cookies is a challenge for the baking industry, because detrimental gluten development and starch gelatinization/pasting increase as sugar concentration decreases. In this study, sucrose and two healthful carbohydrate oligomers (i.e., isomaltulose and Mylose 351 syrup/Glucodry 314 powder) were used to explore the effects of the sucrose alternatives on results from solvent retention capacity (SRC), differential scanning calorimetry (DSC), rapid viscoanalysis (RVA), and AACC International wire-cut cookie baking. Wheat flour SRC results indicated lower swelling of solvent-accessible arabinoxylans in isomaltulose solution, but higher swelling in Glucodry 314 and Mylose 351 solutions, compared with that in sucrose solution. DSC and RVA results showed retardation of wheat flour starch gelatinization and pasting onset, respectively, both in the order water