SUGARS
list but also the nutritional composition, is likely to quickly detect this. A simple first strategy is to combine different
types of sugars. If we start with a formula in which the only sugar used is sucrose, and we replace it with a mixture of sucrose, glucose, inverted sugar, honey, etc., the amount of each of these sugars is reduced compared to the total, and their position in the ingredient list can move from the top to further down. In some cases, the use of different sugars does not respond to this motive but seeks specific functionalities of some of these sugars. For example, a lower sweetening power with glucose or enhancing external colour with inverted sugar. The second strategy is to replace sugar with products that contain it in large quantities, but have a better image. It is very common to use products such as honey, and in some countries, especially in North America, maple syrup, to provide the necessary sugar in formulations. Recently, the use of molasses or concentrates of fruits or sweet materials, such as plums or agave, has also become popular. While these products do provide more than just sugar – in the form of minerals, some bioactive substances, or even fibre, depending on the one used – the problem of the high sugar content in the final product is not eliminated. Moreover, for products with lower sugar content, a certain reformulation will be necessary to adapt to the new ingredients. A third strategy involves the use of hydrolysed
flours or their hydrolysis in the same process. The starch present in flours is composed of glucose units. Adequately hydrolysed, it can give rise to sugars such as maltose or glucose. In fact, globally, glucose is produced from corn starch primarily. Therefore, a hydrated flour, subjected to action to make starches accessible and subjected to the action of various enzymes, can contain a high sugar content. And if enzymes like glucoamylase are used, it also has a certain sweetening power. In conventional baking processes there is usually a certain amount of damaged starch and amylase enzymes, sufficient to generate the sugars necessary for fermentation processes. Sometimes, sugars are added to accelerate this transformation and must be indicated in the ingredient list. The use of hydrolysed flours can be a good alternative. Similarly, the inclusion of heat-treated flours and enzymes in formulations where these do not exist but where the presence of fermentable sugars is essential – such as in many gluten-free bread preparations – can also be a good strategy.
Reducing part of the sugar This is a good strategy to either achieve a better image or to try to make a product a little healthier. Obviously, the significant problem to avoid, or at
32 Kennedy’s Bakery Production June/July 2024
least minimise, is the potential loss of organoleptic quality. In some cases, the problem is that reducing sugar reduces the shelf life, and in that case, it may be necessary to incorporate or increase the dose of preservatives, which can be natural in some cases. But in most cases, the most critical issue will be the loss of sweetness. To enhance sweetness, several strategies can be considered. One is the inclusion of some aromas associated mentally with sweet taste – for example cinnamon. Surprisingly, we also associate some colours with sweet taste, such as pink. Another alternative is to replace the sugar
present in the formulation with other sugars with a higher sweetening power. Fructose, or even inverted sugar, has a higher sweetening power than sucrose, and with some substitution, the sugar content can be reduced.
Total elimination The complete elimination of sugars can allow bakeries to position their products well in today’s
market. It is also becoming more important when we think about products for the ageing population, given the high incidence of diabetes in this group. Unlike other problems, such as allergies and some intolerances, cross-contamination usually does not pose a problem so, these are products can be manufactured in the same facilities as the original products, as long as due precautions are taken. If the function of sugar is primarily sweetening, the solution is simple and relies on the use of intensive sweeteners, such as saccharin, aspartame, acesulfame-K, cyclamate, or their combinations. These products have a much higher sweetening power than sucrose, so a significant amount of sucrose can be replaced by minimal amounts of them. This has been the solution chosen by the carbonated beverage industry, with great success in recent years. Unfortunately, it is not a viable solution in baked products for several reasons. Firstly, because sugar in these products has other functions, such as fermentation or structural functions. Secondly, because heat
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