Sugar in baking is structural. Remove it and you lose volume, tenderness and moisture, so sugar reduction is really a ...
Tag: bakery
Maltitol in Baked Goods: Structure, Volume and SweetnessMaltitol in Baked Goods: Structure, Volume and Sweetness
Sugar does far more in baking than sweeten: it tenderises, retains moisture and feeds browning. Replacing it with maltitol changes ...
Fructose in Baked Goods: Browning, Moisture and TextureFructose in Baked Goods: Browning, Moisture and Texture
Fructose is sweeter than sucrose at room temperature and highly hygroscopic, which makes it useful in bakery but also changes ...
Liquid Sugar and Invert Syrup for Beverage and Bakery PlantsLiquid Sugar and Invert Syrup for Beverage and Bakery Plants
Liquid sugar lets a plant skip dissolving dry crystals, saving energy, labour and floor space. Invert syrup goes a step ...