The Bread Prince said:
In the future, the concept of zero card sugar will become a very strong element in the baking industry, and it will become more and more popular in the future, and under this value, it will form its own big hit. Some brands with zero card sugar as the core in other industries will also have the possibility of cutting into the entire baking industry.
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Are you losing weight? Are your customers losing weight?
At the moment when low oil, low sugar and healthy diet are generally popular, how to balance food and health?
Low-sugar baking came into being, and sugar substitutes also appeared in our field of vision.
What is a "sugar substitute"? As the name suggests, sugar substitutes are substitutes for sugar, also known as "sweeteners."
The emergence of sugar substitutes is to avoid the negative impact of sugar on health. Therefore, there are many drinks on the market such as sugar-free cola and zero-calorie drinks. These so-called sugar-free drinks are because of the addition of sugar substitutes, so that the product does not contain sugar, but it tastes sweet.
I have to say that this selling point is deep in the hearts of hungry and fat young people.
Today we will analyze the alternative sugar to you, do 2 sugar generation experiments, and understand the sugar generation more deeply!
1
What is a sugar substitute?
Sugar substitute refers to a substance that can produce sweetness in place of sugar, also known as a sweetener.
Unlike the commonly used white sugar, sugar substitutes can bring sweetness, but the calories are generally lower, and they are not absorbed by the body and do not cause blood sugar changes.
▲Xylitol chewing gum
The earliest people to use sugar substitutes are mainly diabetics, and the earliest known sugar substitute is probably xylitol.
Now, with people's attention to health, the health model of "insulated cup bubble goji berries" has been opened, and we who are unwilling to give up milk tea and desserts have turned our goal to zero calorie sugar.
Is there anyone like me who only drinks 0 calories of milk tea ~？
2
Types of sugar substitutes
We generally divide sugar substitutes into "natural sugar substitutes" and "artificial sugar substitutes".
It can be distinguished from the name, natural sugar substitutes are usually extracted from plants, so the name often carries the name of the plant itself;
Artificial sugar substitutes, as the name suggests, are sweetening chemicals that are synthesized through artificial synthesis, and it is not recommended to eat too much.
- Natural Sugar Substitute -
Xylitol Xylitol
Xylitol is widely present in a variety of plants and can be extracted from plants such as birch, oak, corn, etc.
▲The chemical formula of xylitol
Because it is difficult to be decomposed by bacteria in the mouth, it can hinder the growth of bacteria in the mouth, which is very helpful for oral health, so it is often used in chewing gum, toothpaste, and mouthwash.
The advantage of xylitol is that the sweetness and sucrose are basically the same, with good water absorption, the appearance is similar to granulated sugar, it can be replaced 1:1 in use, the sweetness is also relatively refreshing, and it is ideal for making the finished cake.
In addition, its calories are about 40% lower than sucrose, the glycemic index (GI) is relatively low, and the human body does not absorb all the xylitol, which can be said to be a very ideal sugar substitute product.
However, a small number of people will have gastrointestinal discomfort and other reactions after eating xylitol, but this varies from person to person, it is recommended to eat a small amount to observe the body's reaction, if there is no problem, then use it to replace sugar in large quantities.
In addition, xylitol can not be metabolized for dogs, and friends who have dogs at home should be careful to collect xylitol.
Erythritol Erythritol
Erythritol is a natural sugar alcohol widely found in foods such as grapes, pears, and mushrooms.
Erythritol contains very few calories, and in the same proportion it is only 6% of the calories of sucrose, but the sweetness can reach 70% of the sucrose, and it is more friendly to blood sugar and diabetes.
▲The chemical formula of erythritol
Similar to xylitol, erythritol has a very low GI value, but it is not as prone to gastrointestinal discomfort as xylitol. For baked goods that want to get low calories, erythritol is a good choice.
Wilson Experience Sharing:
Erythritol has a slightly lower sweetness and can be roasted in a 1.3:1 (erythritol: granulated sugar) ratio.
Alternatively, erythritol: stevia 495g:5g, mixed, can achieve a very desirable sugar substitute effect.
It is worth noting that erythritol is not as soluble as granulated sugar, so it is recommended to use powdered erythritol when baking if a smooth batter is required.
The aftertaste of erythritol has a hint of coolness, which is not easy to detect when used in small quantities, but it is more obvious when used in large quantities.
3. Trehalose
Trehalose is a natural sugar, by the pyran ring glucose molecule to α, α-1, 1 bond connection of non-reducing disaccharides, widely present in seaweed, yeast, mushrooms, shrimp, insects, higher plants and other organisms, is a storage carbohydrate, from ancient times to the present is a kind of edible sugar.
Molecular formula: C12H22O11 ▪ 2H2O
The chemical structure of trehalose and maltose is made up of two glucoses combined, but due to different structures, the properties are also different.
The sweetness of trehalose is 45% of that of sucrose, the main component of granulated sugar, and it is relatively warm. After mixing with other ingredients, it can retain the original flavor, while also reducing the sweetness, and the digestion and absorption rate is slow, which is not easy to cause the blood sugar to rise after eating, bringing a healthier experience.
Trehalose is suitable for making baking products such as ice cream, cakes, etc. that are baked at high temperatures or stored at low temperatures.
Wilson Experience Sharing:
What are the benefits of making bread with trehalose?
# Reduce sweetness
The sweetness of trehalose is low, the sweetness is only about 38% of the sugar content, it is not easy to be greasy, and the taste is relatively warm.
# Inhibits aging
Trehalose has the effect of inhibiting starch aging. Bread and cake age, drying, hard, and indigestible over time. Trehalose inhibits this aging and maintains a soft texture and delicious taste for a long time.
# Water retention
Trehalose has water retention properties. It prevents bread and candy from drying out, so it's effective when you want to keep the texture moist for a long time.
# Keep it crisp
Trehalose is an amorphous sugar glass state, not easy to absorb moisture, can effectively prevent the product from moisture, increase the crispness of the product.
# Inhibits protein coagulation
Trehalose is a natural glycoside of the bisaccharides with high heat resistance and acid resistance, which is more stable in nature and has the function of inhibiting the coagulation of proteins contained in eggs and the like due to heat.
# Suppress bitterness
Trehalose has the ability to suppress bitter and fishy odors, especially some materials will produce bad odors after heating, which can play a role in reducing odors.
4. Stevia Stevia
Stevia is extracted from a plant called stevia leaf, derived from South America, with high sweetness, low calorie characteristics, its sweetness is 200-300 times that of sucrose, and the calorie is only 1/300 of sucrose.
Steviaside and Rebaudioside can be separated from the leaves of stevia, and the stevia on the market is basically highly refined artificially, and the main extract is Rebaudioside A, so the taste is sweeter and not bitter.
However, if you use a lot of stevia, you will still feel a bit of bitter aftertaste, so you will generally mix stevia with other sugar substitutes.
Wilson Experience Sharing:
Common stevia is divided into powdered and liquid, and the replacement ratio is: one cup of granulated sugar can be replaced with 1/3-1/2 teaspoon of stevia powder or 1 teaspoon of liquid stevia saccharin.
Because the reduction in sugar may change the state of the batter, each cup of replaced sugar is additionally added to 1/3 of the liquid, such as protein, jam or yogurt.
Monk Fruit Sugar
Mogroside V, a substance contained in monk fruit, is the main source of sweetness, and monk fructose is a sugar substitute made by extracting this substance from monk fruit through a complex process.
The sweetness of monk fructose is 100-300 times that of granulated sugar, the calorie is almost 0, the glycemic index is also very low, and the sweetness is pure.
Wilson Experience Sharing:
Because of the high sweetness of monk fruit, generally manufacturers will add other sugar substitutes to blend into the same sweetness as sugar, you can pay attention to what kind of sugar is added when purchasing, generally can be replaced with sugar 1:1.
- Artificial sugar substitute -
Artificial sugar substitutes include aspartame, saccharin and sucralose, etc. Artificial sugar substitutes are low in calories and have little effect on blood sugar, and can be quickly metabolized in most people.
However, the disadvantage is that these sugar substitutes usually have a relatively large aftertaste, which will greatly affect the overall flavor of the dessert.
▲ Aspartame
This kind of artificial sugar substitute is relatively sweet, and when used, because of a small amount of addition, the finished pastry will be relatively dry and not fluffy.
This type of sweetener is more suitable for adding to cold drinks, and many people will worry about the safety of artificial sweeteners.
In fact, the legally listed sweetener is relatively safe, as long as it is used correctly within the prescribed additive range.
3
Sugar substitute test experiments
Everyone knows that when baked at high temperatures, sugar will produce a Maillard reaction (coking), not only the finished product will have a golden appearance, caramel also has a very sweet fragrance and unique bitter sweetness; And the pure granulated sugar will not interfere with the flavor of other ingredients.
At the same time, sugar can promote yeast fermentation, maintain the stability of protein, but also play a supporting role, improve tissue state and lock water moisture and other effects.
Sugar substitutes are only a sweetener, not real sugar, and cannot provide yeast with the nutrients it needs (yeast decomposition requires glucose, fructose).
Today, we are doing an experiment, using 0 calorie sugar, replacing white sugar according to a certain proportion, what will be the difference in the final product?
The replacement ratios were: "100% Granulated Sugar", "80% Sugar: 20% Sugar Generation", "60% Sugar: 40% Sugar Generation", "50% Sugar: 50% Sugar Generation", "40% Sugar: 60% Sugar Generation"; "20% Granulated Sugar: 80% Sugar Substitute"; "100% Sugar Substitute".
Zero caramel test 1
Compare the time difference between base fermentation and final fermentation
Special note: This test follows the following points:
1. The same recipe
2. The same raw material (Japanese flour)
3, the same wake-up temperature and humidity (30 °C/80%)
4, the same noodle water temperature (3 °C)
5. Same mixing time (M3L4 + oil M2L2)
6, almost the same cylinder dough temperature (26 °C)
1. Knead the dough
The kneading state is basically the same, and there is no difference.
2. Fermentation time
The test data is compared with the 100% sugar product, and the following time is the time it takes to stop fermentation when other proportions of dough are fermented to the same as 100% granulated sugar dough.
▲ Tokyo baking professionals | watchmaking
It can be seen that as the zero-calorie sugar content increases, the dough fermentation time increases.
The lack of elements in zero-calorie sugar that promotes yeast survival leads to excessive fermentation time.
100% zero calorie sugar is basically unable to ferment, so 0 calorie sugar cannot replace regular granulated sugar.
3. Taste
100% zero calorie sugar taste sweetest, 100% white sugar is sub-sweet;
"60% Granulated Sugar: 40% Sugar Substitute", "50% Sugar: 50% Sugar Substitute", "40% Granulated Sugar: 60% Sugar Generation" compared with conventional granulated sugar, although the relative time increase, the taste is not much different from 100% white sugar.
Zero carbose test one
Compared to fixed fermentation times, the roasting height varies
Special note: This test follows the following points:
1. The same recipe
2. The same raw material (Japanese flour)
3, the same wake-up temperature and humidity (30 °C/80%)
4, the same noodle water temperature (3 °C)
5. Same mixing time (M3L4 + oil M2L2)
6, almost the same cylinder dough temperature (26 °C)
1. Finished product height
100% white sugar is the largest, with the addition of sugar substitutes, the volume gradually becomes smaller, and 100% zero calorie sugar affects the fermentation volume is minimal.
2. Comparison of base fermentation times
The test data is based on the production of 100% granulated sugar as a comparison, and the time required to stop fermentation is required when the other proportions of dough are fermented to be consistent with 100% granulated sugar dough.
It can be seen that as the zero-calorie sugar content increases, the dough fermentation time increases.
The higher the zero-calorie sugar content, the lower the final baking height of the dough.
The lack of elements in zero-calorie sugar that promote yeast survival leads to a decrease in its roasting height.
100% zero-calorie sugar cannot replace conventional granulated sugar and is essentially unable to ferment.
3. Taste
100% zero calorie sugar taste sweetest, 100% white sugar is sub-sweet;
"60% Granulated Sugar: 40% Sugar Substitute", "50% Sugar: 50% Sugar Substitute", "40% Granulated Sugar: 60% Sugar Generation" compared with conventional granulated sugar, although the relative time increase, the taste is not much different from 100% white sugar.
4
Zero carnelian product applications
The sugar substitute evaluation took a day to complete, and through this test, we have a new understanding and understanding of sugar substitute bread.
To this end, we tested several more products that can be made with 100% zero calorie sugar.
Beiga
Using 100% carcase shellfish, the taste is chewy and moist inside.
Wilson Experience Sharing:
100% Replacement Cause:
1. Authentic shellfish dough does not require basic fermentation.
2, the shellfish bread itself is based on health, pay attention to low oil and low sugar, and the health attributes of zero calorie sugar fit perfectly.
3. Through trial cooking, its final taste is softer and more in line with the taste needs of the public.
Review it, Portal: (Click on the dashed text to learn bego bread making)
Alkaline water packet
Alkali water packets can be used in both the dough and filling using 100% zero-caramel.
The finished alkali water package tastes chewy.
Wilson Experience Sharing:
100% Replacement Cause:
1, authentic German alkali water bread does not require basic fermentation.
2, alkali water bread itself is mainly health-oriented propaganda,pay attention to low oil and low sugar, and the perfect fit with zero calorie sugar.
3, the internal filling is highly variable, can be salty and sweet, and for the inner filling 100% replacement, the sweetness will not be reduced, and it is more unburdening to eat.
4, lye water in the market popularity is high, the acceptance is high.
Review, Portal: (Click on the dashed text to learn how to make lye water bread)
5
summary
In today's healthy trend in the market, through the characteristics of zero caratose, on the basis of the domestic bread that does not love European and French bread, zero caramel is added.
It can adjust the final softness and taste of bread, so that the product is more in line with the taste needs of most people in China, and it itself represents health, and health elements are the biggest highlights.
Based on the analysis of the current test results, zero-calorie sugar is more suitable for bread products that do not care much about yeast fermentation.
When developing, it is necessary to pay attention to the characteristics of zero cardose, so that the taste of the product is more in line with the needs of market consumer groups, and it is still in line with the concept of "health".
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Regarding sugar substitutes, there has been controversy in the market, and whether the final market surface can be opened depends on the choice of consumers.
About the Author: Wilson
The first disciple of world bread champion Zhou Bin
He studied under The French MOF Michael and the Japanese master Takaki Kokura
The head of R&D behind the scenes of the Internet baking brand