Why doesn't my quick bread rise properly when substituting splenda for sugar?
I used Splenda in one of my favorite quchinni (squash) recipes and it did not rise at all. It is about 3 inches thick and is heavy as the batter was thick.
Why did this happen, and is there any way to tweak the recipe?
Best Answer
If it is a quick bread then it should be chemically leavened with baking powder or soda. The presence, or absence, of sugar should not play a role at all in the working of baking powder.
Where sugar may play a role, however, is in creaming the fat. If this recipe calls for solid fat such as butter or shortening then it will often also call for the sugar to be creamed with the fat. This step is very important as it will create the millions of little bubbles that will define the texture of the finished product.
You can try adding more soda which will affect the flavor. You can try beating the butter more on it's own. I have read that some people folded beaten egg whites into the batter. I can't recommend one approach over the other.
My personal opinion is that if the recipe calls for creaming butter and sugar then it is not a good candidate to use splenda.
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Quick Answer about "Why doesn't my quick bread rise properly when substituting splenda for sugar?"
If your recipe relies on yeast to make it rise, Splenda will not work. Sugar is food for yeast: if it's zero calories for you, it's zero calories for the little yeastie beasties too. Yeast like flour just as much as sugar.Can I substitute Splenda for sugar when baking bread?
Yes. Splenda Original Granulated Sweetener can be used for baking and cooking. It measures and pours just 1-to-1 like sugar. 1 cup of Splenda Original Granulated Sweetener is equal in sweetness to 1 cup of sugar.Why are my quick breads not rising?
The editors said one of the most common reasons layer cakes and quick breads fall is that the pan is overfilled. \u201cIf the batter reaches the top of the pan and still needs to rise, it will collapse,\u201d they wrote. They also recommended checking to make sure the leavening (baking soda or baking powder) was not stale.How can I make my quick bread rise better?
Quick breads require chemical leaveners, such as baking power, baking soda or cream of tartar to help them rise instead....Why Does my Bread Stick to my Pan?Does Splenda increase yeast?
Yeast breads rise well with Splenda Sugar Blend. There is enough sugar present to feed the yeast, speed up fermentation, and aid in the browning of the bread.Buying Eggs: What Matters (And What Doesn’t) | Epicurious
More answers regarding why doesn't my quick bread rise properly when substituting splenda for sugar?
Answer 2
If your recipe relies on yeast to make it rise, Splenda will not work.
Sugar is food for yeast: if it's zero calories for you, it's zero calories for the little yeastie beasties too.
Answer 3
In addition to Splenda's front line product they also offer "Splenda Sugar Blend" which is a blend of sugar and Splenda which is what they recommend using for yeast breads:
Yeast breads rise well with SPLENDA® Sugar Blend. There is enough sugar present to feed the yeast, speed up fermentation, and aid in the browning of the bread.
Answer 4
Splenda yields a lower content when making quick breads. In order to make it rise better, add an additional 1/2 teaspoon of baking soda per cup of Splenda used. Splenda doesn't react the same way as regular sugar would with the baking soda.
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