Experiment 3: Effect of high fructose corn sweetener on cookies. Formula (AACC M

Question

Experiment 3: Effect of high fructose corn sweetener on cookies.

Formula (AACC Method 10-50D): Materials: Ingredients Weight (g) Shortening 64.0 Sugar 130.0 (or 97.5 g sucrose + 43 g high fructose corn sweetener) Salt 2.1 Sodium bicarbonate 2.5 Dextrose solution* 33.0 Distilled water 16.0 (or 5.0 ml water when substituting HFCS) Flour 225.0 *8.9 g dextrose hydrous in 150 ml water In the second treatment, 25% of the sucrose will be replaced with an equivalent solids weight of high fructose corn sweetener. Water will be reduced accordingly.

Procedure:

1) Cream shortening, sugar, salt, and sodium bicarbonate in mixer with flat beater, using low speed for 3 min. Scrape down after each minute.

2) Add dextrose solution, and distilled water. Mix 1 min at low speed. Scrape. Mix 1 min. at medium speed. Add all the flour and mix 2 min at low speed, scraping down after each ½ min.

3) Place six portions of dough at well-spaced points on a cookie sheet. Flatten each dough slightly, and then roll to proper thickness using rolling pin and gauge strips. Cut cookies on sheet, lifting scrap dough up from around cutter and discarding.

4) Bake cookies at 400º F for 10 min.

5) On removal from oven, transfer cookies to absorbent paper using a spatula. Allow cookies to cool.

6) Compare the color, surface appearance, and texture of the cookies with and without HFCS.

PLEASE ANSWER QUESTION SIX.

Explanation / Answer

Sugars have huge effect on cookies,depending on both the types of sugar and granulation. HFCS provides a more intense sweetness .It also helps keep higher moisture cookies softer over a longer period.Cookies are softer and plumper with less spread. HFCS gives deep browing colour to the cookies.It also absorbs and retain more moisture thus the shelf life of the cookies with HFCS will be longer and staling can be postponed as compared to cookies without HFCS. The cookies with HFCS will not crack .The surface crack of cookies without HFCS could be due to the possibility of recrystallization of sucrose at the surface of cookies during baking.

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