A certainly better, and genuinely sugar-free, solution is to exchange table sugar with sugar substitutes. You can experiment with different kinds. For example, one brand may truly sweeten your pastry, but might not taste so great when exposed to 350-degree heat. Another brand may do just as well, but once refrigerated it does not retain its original taste. Some foods with sweeteners require refrigeration while others do not. These are the stuff you have to think about when using sweeteners. It is very important try different kinds and see which ones work with certain recipes. For example, some bakers say that saccharine is ideal for baking, but has a bitter aftertaste. Aspartame has no aftertaste but it no longer tastes sweet when heated. You will need to adjust your recipes when using it as an alternative for table sugar.
Recipe Adjustments A good way to adjust your recipes when using sweeteners is to look at the web site of the product’s manufacturer. Some of them post the equivalents you must know. Another way is to look at some recipe books written especially for diabetic and heart patients. The recipes provide how much sweetener you should use if the recipe, for example, calls for 1-1/3 cups sugar. One more way is to ask friends or family who use sweeteners how they adjust the recipes. And then of course, there’s the old and reliable way of experimentation.
Necessity is the mother of invention, so the saying goes, and there is plenty of experimenting to do with artificial sweeteners! Since there are many different varieties, each with different effects, it’s a good idea to note down the adjustments you have made and see which one make the recipes a 100% success. The problem with replacing table sugar with sweeteners is that granulated sugar cane brown easily, tenderize and retain moisture whereas sweeteners cannot.
If you are using granular sucralose, which is also known as Splenda, you are in luck because it is one sweetener where you do not need to adjust your recipes that call for sugar. If the recipe calls for 2 cups sugar, you also use 2 cups sucralose! Sucralose tends to bake faster, so if the recipe says “bake for 40 minutes”, you may want to check for doneness after 25-30 minutes. Do not leave your cake in the oven and go off somewhere else. You need to be vigilant, at least the very first time.
Saccharine is different. It is about 300-600 times sweeter than sugar (others say it is much sweeter than that) so the manufacturer recommends to use it in less quantity. For example, if the recipe calls for cup sugar, use 6 packets of saccharine (1 gram each). Saccharine by the way is known as Sweet and Low.
One distinct benefit of using sweeteners is that you can reduce the amount of calories of any given recipe. However, do not let the calorie count be your priority because you want your cake or pastry to come out well while tasting delicious. Since not all sweeteners do the identical job, you really need to do the replacement gradually.
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