Baking Theory Notes: Sweeteners

Sweeteners:

---Sugar in bread dough is an additive

1. [Basic bread formula: water, flour, salt]

Functions of sweeteners:

+Moisture

1. Sweeteners are Hydroscopic --> [bind moisture]

+Flavor
+Color

without sweeteners you have Pale bread / pastry

1. can be the result of adding no sugar
2. or yeast dissolved [was eaten] during the intial mixing.
   

+Tenderizer

1. in cakes and cookies

+ Stabilizer

1. In cakes

+ Fermentation Control

1. A dough which makes it's own fermentation using sugar, makes a richer , complex flavor.
2. Dough high in sugar takes a long time to ferment
3. sugar sucks moisture out of yeast.
   

Types of Sweeteners:

+Granulated

1. beets
   
2. Cain

+Powdered

1. Used for icings & fillings
2. Look On the back of the package / recipe, The higher the amount of eggs they list to add, the finer the sugar you should use.
   

+Hi-Fructose Corn Syrup

1. Cheaper
2. more efficient
3. Fructose is a simple sugar, easily broken down in the body.