Baking & Snack - June 2020 - 47

BAKERS VALUE THE EASE OF WORKING WITH LIQUID
SWEETENERS, AS THEY CAN BE METERED AND DISPENSED
FOR QUICK DISSOLUTION IN BATTER AND DOUGH.
"However, since honey's main sugars are glucose and
fructose, the Maillard reaction triggered by honey will
be sped up," Ms. Barry explained. "This allows bakers
to lower their oven temperature or bake time and still
maintain a quality color through their bake."

Converting juices into syrups
While honey may be considered the most minimally
processed viscous sweetener, others come close. These
are juices extracted directly from plants and simply purified, heated, filtered and sometimes reduced.
Agave nectar, also called agave syrup, is the naturally
sweet juice extracted from the agave cactus plant. It is
about 1.4 to 1.6-times sweeter than sucrose with the
same 4 calories per gram. The juice is a concentrated
source of inulin, a dietary fiber that is not sweet by nature but, when heated, gets hydrolyzed into fructose.

Filtering determines the agave nectar's flavor and color. The rule of thumb is that one cup of sugar can be replaced with ⅔ cup agave, along with a minor adjustment
to added liquids. Depending on the application, agave
nectar may add richness and enhance other flavors.
Because fructose's browning point is significantly lower
than that of sugar, when working with agave nectar, baking times and temperatures are often reduced.
"Agave is less common in baked goods partly due
to its premium price and strong browning effect when
heated," Mr. Sanders said. "But its high sweetness factor
and clean label status makes it ideal for nutrition bars."
Pure maple syrup is made by concentrating the
slightly sweet sap of the sugar maple tree. The sap is
simply boiled down into syrup. Color and flavor vary
according to time of harvest. Light amber maple syrup,
for example, is extracted early in the season and, as the

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Baking & Snack - June 2020

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Baking & Snack - June 2020 - 1
Baking & Snack - June 2020 - 1
Baking & Snack - June 2020 - 2
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