Sakamoto Kaoru, Morii Saeko, Kato Maiko, Yamamoto Ayako, Yui Kanako, Shiba Misaki
Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 34 126, 2023
[Purpose] Despite the fact that granulated sugar is a sucrose crystal and its purity is high, there are different types of granulated sugar with different heating and melting characteristics. The heating and melting properties of granulated sugar also vary depending on the milling process. We have prepared caramel sauces and candies using granulated sugar, pomace sugar, and their milled products with different heating and melting properties, and found that differences in taste and color were observed. The melting characteristics of sugar may also affect cookies and other baked goods. Therefore, we prepared cookies in which powdered sugar is often used and conducted experiments to determine how powdered sugar affects the quality of the cookies.
[Methods] Powdered sugar WP (average particle size 40 μm) was prepared by ball milling using commercial granulated sugar W (particle size 0.50 ± 0.06 mm). The melting characteristics of each sugar were observed by differential scanning calorimetry (DSC, Thermo plus EVO2, Rigaku Co., Ltd.). Cookies were prepared using these sugars, and observed by polarized light microscopy, scanning electron microscopy, color difference measurement, rupture strength measurement, and sensory evaluation.
[Results] The endothermic curves of DSC were different between W and WP sugars, and the heating and melting properties were different. The sensory evaluation results showed that W cookies and WP cookies differed significantly in color, appearance, bitterness, and hardness, and were perceptibly different in the color difference measurement. These differences were different from the experimental results obtained by preparing candies by baking granulated sugar alone. Microscopic observation showed that granulated sugar remained in the cookie dough before baking. After baking, the melted granulated sugar was observed to harden in such a way that it enveloped the grain structure of the flour starch. From these observations, it was inferred that in the cookies, the remaining melted sugar dissolved in a small amount of water before reaching the melting point of sugar as the temperature increased.