Taste before using…you do not want a batch that was overcooked and has a burnt flavor, not do you want sorghum that was cut with sugar syrup. Save my name, email, and website in this browser for the next time I comment. Sign up to get weekly emails with recipes, tips & techniques, and food science directly in your inbox! Sugar is an integral part of the baking that we do day to day. Sugar interferes with the coagulation of proteins. This site uses Akismet to reduce spam. This is super helpful! Anyway, your explanation on the part sugar plays in a recipe, by containing moisture and leveling. It provides moisture and tenderness, liquefies as it bakes, increases the shelf-life of finished products, caramelizes at high temperatures, and, of course, adds sweetness. Molasses is the syrup that comes from refining white sugar. When sugar is creamed with butter it forces a web of air to get trapped between the two ingredients. Powdered sugar can be dusted over cakes, brownies, and tarts for a simple elegant topping. 10x is finer than 6x. Very interesting, I didn’t know all of this! Bread baking began in Ancient Greece around 600 BC. Note: It is possible to make a superfine/castor/caster sugar substitute by pulsing granulated sugar in a food processor or spice grinder. They were scooped with the exact same size of scoop and the cookie on the left that has no sugar at all completely held the shape that it started out in. However, it’s not good for baking. I was hoping you could tell me of anything I could use with the Monkfruit to get the desired results? When we think about how ingredients function in baking, sugar is the first one that comes to my mind. Purpose. Honey is typically about 17% water and can be composed of fructose, glucose and/or sucrose. Honey will help a baked good retain moisture so it will stay fresh longer. This style of bread is made without any sugar at all. Baking was traditionally done at home by women, generally for the family. If I come across it I’ll be sure to try it out. Egyptians were the one who started baking bread using yeast. As an Amazon Associate I earn from qualifying purchases. This can take up to 5 full minutes. Reduce 2 tablespoons of other liquid for every cup of Corn Syrup. Your article explains that sugar helps trap water, creating air pockets as the muffins cook. In addition, the glucose/ fructose mixture in invert sugar present in jams and jellies helps to inhibit microbial growth and, later, spoilage. When sugar is refined, it is processed into smaller granules and the molasses is removed. Starch in the flour is converted into simple sugar, and the yeast consumes these sugars to release carbon dioxide during fermentation. The main monosaccharides we encounter in baking are glucose, fructose, and galactose. Sugar serves a number of roles. The first and most obvious role of sugar in baking is that it adds sweetness and flavor. Because sugar holds onto water, it provides structure for gas expansion in the oven, promoting lift and rise in baked goods. Some modern products are similar to molasses, and even popular brands that claim to make real cane syrup cut the final product with corn syrup. Demerara Sugar. Those things are easily swapped with honey. Your email address will not be published. I’m not exactly sure. Below is a list of fairly safe substitutions for sugars, however, always keep in mind that results will vary when making substitutions in baking. ... Science of Sugar in Baking: Sugar is hygroscopic, meaning it has a tendency to attract and hold onto water molecules. Your thoughts, please. It is worth noting here that molasses is actually a by-product of refining sugar. Use white sugar when you want a crisp texture, e.g, in a thin cookie. And I hear you on the sugar! Sugar receives blame for many health problems, but without it, your body would cease to function properly. The reason angel food cake is such an amazing example of sugar’s role in baking is that the cake does not contain any fat or chemical leavening. Of course, sugar is important in the kitchen because the sweet flavor makes food delicious. Learn how your comment data is processed. Alternatives to White Sugar. Often, especially in bread, I will substitute an equal amount of honey for sugar. (Source Baking Times). Sugar’s Role in Moisture & Texture Sugar plays a huge role in moisture and texture . What are your thoughts? When sucrose is heated with an acidic ingredient is breaks down into glucose and fructose. Use the measurement of volume, such as cups rather than ounces. Real cane syrup is simply boiled sugar-cane juice. Beyond that, it helps create a light, tender crumb: When creamed with butter for a cake batter, sugar's hard crystal surfaces create pockets that trap air and expand during cooking, yielding a fluffy, tender final product. But the flavor is “smoother” than molasses, and I prefer sorghum, even in New Englandish and Jamaican sweets that call for molasses.. I’m not surprised you skipped sorghum, since there is probably no commercial source for it; it is mostly produced in small batches by churches and civic organizations. Blackstrap molasses is the result of the final refinement stage and is the strongest molasses.