With the reduction of sugar in cake you need to know. That sugar in most cakes sugar is somewhere between 23-30% of the total formulation. What is a lot. And we may have considered to cut down the sugar in cake. However when replacing sugar many ingredients that are being added having a ‘drying’ effect. So there are some challenges in reducing sugars. Bakery Academy will explain some options on how to reduce the sugar in cake.
For replacement of sugar there are so called sugar-alcohols or polyols. They are one of the main and first ingredients of choice, as most of them also have some sweetness. But replacing sugar with polyols come with the potential laxative effect, limiting their use in several applications.
That’s why other ingredients that create a similar ‘bulking’ effect are being such: e.g. soluble fibres with low viscosity effect. These soluble fibres however are not hygroscopic as sugar is or have humectancy effects.
Adding therefore humectants, such as glycerol could be a solution to a certain extent.
Another route could be hydrocolloids, which could result in (as with high viscosity soluble fibres) that the eating qualities change too much. A last option would be to explore are the insoluble fibres as they do bind moisture, and do not influence viscosity but are quite quickly overdosed.
The higher your sugar reduction will be, the more likely that you will apply all strategies to minimalize negative effects. If you have any quetions on sugar reduction.Ask on of our bakery experts by filling out a contact form or enroll in one of the courses.
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