Glucose in sweet bread?
I see glucose being used in cake to make them soft and moist. Now I'm wondering if glucose could have the same effect in bread.
Can glucose be used in a brioche type bread? Perhaps as part of complete substitution for the recipe's sugar. If so, is there a difference in using powder vs syrup?
Best Answer
The answer is yes, sugars (including glucose) will affect the crumb of your bread. It will diminish the gluten formation and make the bread softer, it will cause the yeast to be more active since the yeast eats sugar (so the bread may rise more and/or faster), it will help the crust brown (the Maillard reaction is the browning of sugar and proteins), and it will sweeten the bread.
Dry sugar vs syrup makes no difference in terms of the effect of the sugar, but keep in mind that with syrup you're also adding liquid. This small addition of liquid probably makes little or no difference as it won't substantially change the hydration. Also, syrup (depending on when and how added) will probably absorb more easily than granulated sugar, depending on the size of the sugar granules (e.g. table sugar vs caster sugar vs. confectioner's sugar).
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What does glucose do to bread?
Simple sugars like glucose also provide flavor to the bread and participate in browning reactions that occur at the crust during baking. Fortunately, the yeast used in bread-making contains the enzyme maltase, which breaks maltose into glucose.What does glucose do in baking?
What is glucose syrup? Glucose syrup is a substance primarily used in commercial food production as a sweetener, thickener, and moisture-retaining agent. As it doesn't crystallize, it's often utilized to make candy, beer, fondant, and certain canned and premade baked goods.Does bread has a lot of sugar?
Finally, there is the staple of many people's day - bread. The sugar content in the average slice of processed bread varies but can be as high 3g. Some sugar is formed naturally in the baking process but it is often added too. "Often savoury does not mean low sugar," says Dr Schenker.What type of sugar is in bread?
Supplies the yeast with foodSugar, or its scientific name, sucrose, is a disaccharide made by the bonding of two monosaccharides, fructose and glucose. These are small enough to pass through the yeasts cell walls so the yeast can respire and ferment.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Mikhail Nilov, Mikhail Nilov, Mikhail Nilov, Artem Podrez