砂糖の種類でクッキーの広がりと食感はどう変わる？

Pastry, Cakes & Desserts

Sugar type can change cookie spread and texture, especially when sucrose is replaced. In one study, increasing sorbitol replacement reduced cookie diameter and spread, while increasing thickness, hardness, and water activity. Research has not established that every sugar substitute behaves the same way: sorbitol, maltitol, and sucrose differ in how they interact with water and starch.

For a home-baking comparison, the clearest result concerns sorbitol replacing sucrose: more sorbitol produced less-spread, thicker, harder cookies. The study reported that replacing up to 20% of the sugar did not affect other measured cookie properties, and that 20% replacement had the highest overall acceptability among the tested sorbitol levels. Other research suggests that maltitol and sorbitol interact with water differently from sucrose, which may alter starch gelatinization and therefore the baked texture. Sugar particle size is a separate issue from sugar type, but it also affects cookie hardness and dough behavior. A question these papers can answer is: "How does sorbitol levels affect spread factor?"

What this answer does not cover

• This synthesis uses titles and abstracts, not a full-text systematic review.
• Bibliographic index coverage and metadata can be incomplete or delayed.
• Retraction and publication-status metadata can be incomplete across connected indexes.
• Paper quality and risk of bias were not independently assessed.
• This synthesis is based on supplied titles and abstracts rather than full papers.
• The most direct evidence concerns sorbitol replacing sucrose; it does not establish how all sugar types or all cookie recipes will behave.
• The studies used different formulations and measurements, so their results cannot be compared as a single controlled ranking of sugars.
• The evidence does not directly provide a general rule for cookie spread and texture across common sugars such as brown sugar, glucose syrup, honey, or invert sugar.

Papers used (5)

1. Effect of flour and sugar particle size on the properties of cookie dough and cookie — Czech Journal of Food Sciences, 2019
2. PNEUMATIC CONVEYING OF SUGAR: EFFECT ON THE RHEOLOGY OF COOKIE DOUGH — Carpathian Journal of Food Science and Technology, 2019
3. Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems — Foods, 2023
4. Extrudability of cookie batters evaluated with three measurement methods — Journal of Texture Studies, 2023
5. Effect of sorbitol on dough rheology and quality of sugar replaced cookies — Potravinarstvo Slovak Journal of Food Sciences, 2018

Answer last checked 2026-10-13T06:45:39.884Z. Answerlog reads titles and abstracts, not full papers, and does not assess study quality or claim consensus.

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