glucose syrup

Curtis_H_Smith_4108

I want to duplicate the thin cut french fry procedure.  don't have glucose syrup.  can I sub granulated sugar in the brine, or some other form of sugar?  also, how critical is the brining process?  It mentions that it increases browning, but does the brine affect flavor? 

Chris_Young_80640

Sucrose would not be my first choice. Corn syrup would be a good substitute for glucose syrup, since it's mostly glucose anyway. Malt sugar syrup would also work well.