Molasses, glucose - meaning and what to replace

[Molasses, glucose - meaning and what to replace]

Molasses, glucose - meaning and what to replace

SYRUP
In Russia, it is widely used for adding to dough syrup... It is a yellow-brown syrup that is a mixture of simple sugars, mainly glucose, and other non-harmful impurities.
Molasses is obtained by high-temperature processing of starches (potato, corn). Often, instead of molasses, they use half the cheaper molasses, which is a waste of sugar industries. Molasses is widely used as the main raw material for growing yeast; its use is not desirable for baking due to the large amount of impurities.

Syrup - a product of processed sugar (i.e., it has nothing to do with honey)

The use of molasses does not exclude the use of sugar, because the mechanisms of their interaction with other ingredients in the dough and the results are different.

More and more widespread are starch syrup ... A wide range of Russian starch syrup obtained by enzymatic hydrolysis of starch (practically from any starch-containing products) has been mastered. These molasses are transparent, almost colorless, and have a pure sweet taste.

Caramel syrup are produced with a high maltose content, which is important in the production of hard candy.

Maltose and glucose-maltose syrup are new types of sugary starch products.

Due to its low glucose content maltose molasses does not crystallize during storage, it is low hygroscopic, which is important for the confectionery industry, since it requires less added sugar.

Maltose molasses meets the requirements for sugar substitutes in the production of baby food, as sucrose and glucose can be allergens. Low-sugar syrup is widely used in the production of frozen dairy products, marmalades, and high-sugar syrup - in confectionery, canning and other industries.

Maltose and glucose-maltose syrup contain a large amount of fermentable sugars (up to 65% and over 70%, respectively), which allows them to be widely used in brewing, while having a positive effect on the taste and viscosity of beer.

Glucose-maltose syrup it is distinguished by the greatest sweetness and the lowest viscosity, which allows it to be produced with a high dry matter content (up to 83.5%), while it does not crystallize during storage. The glucose content in it does not exceed 38%, which makes it possible to use it as a substitute for sucrose in winemaking, baking, canning, in the production of beverages, etc. In addition, glucose-maltose syrup can be used as a finished product for making wines at home , preserves, canned fruits and berries, kvass, baked goods, etc.

Starch syrup - a product of incomplete hydrolysis of corn starch with mineral acids.

Syrup - is a thick, viscous liquid with a sweetish taste, yellowish, transparent. Slight opalescence is acceptable. Taste and smell - typical of molasses, without foreign taste and smell.

[GLUCOSE]

GLUCOSE

Applicable pure glucose syrup, which is a colorless or slightly yellow viscous liquid, very similar to honey.
Many people confuse it with invert sugar, but this is a completely different product.
The main purpose of using glucose syrup is to prevent crystallization of sugars and slow down the saccharification of starch in the crumb.

Thus, it is a powerful remedy against "aging" of the product, stale and dry crumb.

Glucose syrup is added to the dough in a proportion of 2-4% to flour to prevent staleness, and in an amount up to 8% to confectionery dough to reduce the crystallization of sugars.

[What can replace PATOKA, GLUCOSE]

What can replace PATOKA, GLUCOSE

1.replace molasses you can use this mixture:
5 parts brown sugar to 1 part honey. (First dissolve sugar, then mix with honey in a water bath).

2. You have to successfully replace: molasses - for kvass wort + water + sugar,

3. Golden syrup it is simply replaced with sugar syrup or honey, buckwheat honey.

4. Molasses can be replaced with inverted syrup. This is a mixture of sugar syrup (1: 1) brought to 160 degrees, after which lemon juice is introduced into it as a stabilizer and slowly boiled for another 20 - 30 minutes. Similarity of glucose in general. Instead of 1 kg of molasses, take 1.1 kg of invert syrup.

5. Molasses can be substituted with dark corn syrup, maple syrup (especially for baking gingerbread cookies), honey, or brown sugar at a ratio of 1.5 cups of brown sugar to 1 cup of molasses.
You can also mix 5 tbsp. l. brown sugar and 1 tbsp. l. honey and warm until sugar is completely dissolved.

Admin please tell me why the recipe is written with molasses and not sugar?
When you put molasses in the dough, you want to understand - why not sugar?

[Red cabbage, stewed with molasses]

If molasses is used in the recipe, then they write PATOKA, which is commercially available in liquid form.

Molasses is neutral in taste and smell; it is often used for bread dough, especially for rye bread. Molasses keeps bread fresh for much longer.

For example, I stewed red cabbage with molasses Red cabbage, stewed with molasses it turned out delicious too

More details about molasses are written above in the text.

Admin, can you use glucose in ampoules, that is, pharmacy?

Well, if it's glucose, then you can, it's a pharmacy drug. See or ask the pharmacy for this pure glucose to be

The entire amount of molasses added to the dough can be replaced by 80% of the molasses weight with Maltax 10 (or honey).
this is confirmed by the results of test baked goods, which were carried out at the St. Petersburg branch of the State Research Institute of the Bakery Industry.
Malax 10 and Maltax 200F were used as substitutes for molasses. Maltax 1500 - as a replacement for red malt.

Well, why do we need different chemical preparations in bread to stick when there is simple tested glucose

And the functions of honey and glucose in the dough are different, honey gives sweetness, and glucose makes bread soft and prevents it from stale.
Although in sweetness, as a sugar substitute, both are sweet.

This thought flashed through my mind: When I was young, when I went to Leningrad, one girl treated us to homemade salty cookies, which kept their freshness for a long time. And I have a question, but if you put glucose in the cookie dough. whether it will keep fresh for a long time. Maybe my question is stupid, but I really wanted to find a clue to how fresh the liver is. Those cookies were baked by the girl's grandmother, so the girl did not know what his grandmother baked from.

At the top we read "Glucose syrup is added to the dough in a ratio of 2-4% to flour to prevent staleness, and in an amount up to 8% to pastry dough to reduce the crystallization of sugars."

So you can! Only cookies are different, sometimes they are specially made crispy

Good evening!

Maybe I didn't read it carefully, but I couldn't find anything to replace glucose syrup with!
Found about molasses, about glucose syrup - no!

Quote from the post above https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71955.0

What can replace PATOKA, GLUCOSE

1.You can replace molasses with this mixture:
5 parts brown sugar to 1 part honey. (First dissolve sugar, then mix with honey in a water bath).

2. It is necessary to successfully replace: molasses - with kvass wort + water + sugar,

3.Light syrup is simply replaced with sugar syrup or honey, buckwheat honey.

4. Molasses can be replaced with inverted syrup. This is a mixture of sugar syrup (1: 1) brought to 160 degrees, after which lemon juice is introduced into it as a stabilizer and slowly boiled for another 20 - 30 minutes. Similarity of glucose in general. Instead of 1 kg of molasses, take 1.1 kg of invert syrup.

5. Molasses can be substituted with dark corn syrup, maple syrup (especially for baking gingerbread cookies), honey, or brown sugar at a ratio of 1.5 cups of brown sugar to 1 cup of molasses.
You can also mix 5 tbsp. l. brown sugar and 1 tbsp. l. honey and warm until sugar is completely dissolved.

If there are no special requirements for the use of glucose, then you can replace it with liquid honey, for example, acacia honey, which crystallizes very slowly and for a long time, and is neutral in taste.

[Admin]

Admin, good day! Please help me with advice) I decided to try maltose molasses! spoiled 2 bread ... it turned out to be a dull crumb, not baked ... and baked bread with yeast and without it ... all the same. Baked in a bread maker. I just added it to the dough, about 1 tbsp. l. where is the mistake?

[Glucose syrup is added to the dough in a proportion of 2-4% to flour for the purpose of preventing staleness]

Check the quality of the molasses, to whom and what you bought, what is written on the packaging, what the consumption should be.
Check the amount of bookmarks in the dough.

Glucose syrup is added to the dough in a proportion of 2-4% to flour for the purpose of preventing staleness Approximately for molasses, there should be such a consumption. This means that for about 500 grams of flour, you need to add about 10-20 grams of molasses, and it is better to start with a lower dose and look at the result.

[Admin]

Admin, Thank you! I'll try! and to throw straight into the dough or dissolve in water?

Admin, what if glucose is not in bread recipes, but in meat products? What to replace?

[Admin]

Admin, Thank you! I'll try! and to throw straight into the dough or dissolve in water?

I would add to water, for even dissolution

Good day.

Can maltose syrup be replaced with tapioca syrup? I did not find any information at all about this syrup, we have no molasses, dark brown sugar also suddenly disappeared, only maple syrup remained, but this tapioca syrup, I must say, is weakly sweet, but given that
it is like starch, then the question arose regarding maltose syrup.

[starch products]

First we read here, from the first post:
Maltose and glucose-maltose syrup are new types of sugar starch products.

Due to the low glucose content, maltose syrup does not crystallize during storage, it is low hygroscopic, which is important for the confectionery industry, since it requires less added sugar.

Maltose syrup meets the requirements for sugar substitutes in the production of baby food, as sucrose and glucose can be allergens. Low-sugar syrup is widely used in the production of frozen dairy products, marmalades, and high-sugar syrup - in confectionery, canning and other industries.

Maltose and glucose-maltose molasses contain a large amount of fermentable sugars (up to 65% and over 70%, respectively), which allows them to be widely used in brewing, while having a positive effect on the taste and viscosity of beer.

Tapioca is also a starchy substance that is used in cooking jelly, thickening liquids.
Means you can try replace.

Admin, thank you very much for the quick response. Now the Riga bread is being defrosted, and Borodinsky bread is on its way (the sourdough and tea leaves are almost ready). In Riga, I put maple syrup, and in Borodino in the recipe, maltose syrup) I'll try to add tapioca syrup, it is of course very light, but I don't think it will affect the color.

Admin, hello! I am new to baking, so I ask you to answer my questions in more detail. I have 3 options for additives for baking rye-wheat bread (I found the recipe in the bowels of the forum, for which many thanks to everyone).In Voronezh there is caramel syrup for sale, but a barrel with a capacity of 30 kg., There is honey and from St. Petersburg you can prescribe maltose syrup for the price of honey. What is better to add to bread so that it does not stale longer? Best regards Summer resident.

Vladimir, first read the topic "Drying and stale bread - how, where and how much bread can be stored ?!" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144383.0 because bread is a perishable product.

I use powdered glucose in the dough, which I buy at the pharmacy - consumption: a pinch of powder for 400-500 grams of flour.
And I think that there is no point in baking more bread than you can eat it, for a long time the bread will not be stored anyway, it will dry out and will not always be tasty

good day! found a recipe for mirror glaze:
300 g glucose
300 g sugar
150 g water
200 g of condensed milk
300 g chocolate (white, milk or black)
20 g gelatin

is it possible in this case to replace glucose with corn syrup?

bought caramel and maltose rye molasses. What is the difference between their role in the test?

Difference and application are described here Molasses, glucose - meaning and what to replace

honestly, I read this topic and googled it, but I still didn't understand the difference in behavior in the test. About caramel it says only "it is produced with a high content of maltose, which is important in the production of candy caramel." So, to conclude, whose in bread dough is more appropriate to use rye?

[sweetness level]

If you replace honey with sugar in the recipe, it will actually be sweet too, but the product will have a new taste and new properties.
So each molasses, or syrup, or maltose changes the product in its own way. They are differently sweet and have their own flavor, even without considering the different technological properties.
And if you don't bother, then you can replace one type of syrup with another, because they are all aimed at increasing the hygroscopicity and anti-crystallization in the product, but to varying degrees and with different tastes and sweetness, well, there is + or -.

Therefore, it is better or worse to look at the recipe and try it in practice.
And if you really want to understand the features, then

search in Google on "DE and reducing sugars" There are many interesting things.
And if it's short and very superficial,
then each syrup of glucose, maltose is characterized by DE - dextrose equivalent, reflecting the content of reducing sugars that set sweetness level and special hygroscopic properties, that is, by the ability to delay staling and drying of the product.
In addition, there is another important indicator - the viscosity of the solution, this is responsible for the strength of anticrystallization, sugaring
The viscosity is determined by the ratio of reducing substances and dextrins and is determined by the taste of molasses, as well as its processing properties. Thanks to reducing substances, products acquire different hygroscopicity and sweet taste... At the expense of dextrins, molasses has viscous structure and has anti-crystallization properties, due to which molasses counteracts the sugar confectionery and stale pastry.

DE of pure sugar 100%
SYRUP GLUCOSE - types of molasses
Caramelized low-sugar syrup - 30-34% reducing sugars or 30 DE glucose
Caramel high-sugar syrup - 38-44% of reducing sugars or 38 DE - 43 glucose
Highly sugar glucose syrup - 44-60% of reducing sugars, or 60 DE - 63 glucose

Maltose syrup characterized by a light brown color and slightly malty smell... It contains reducing substances (in terms of maltose) at least 65% on DM.
Gives certain types of rye bread exactly its own aroma and taste, as for wheat, it is necessary to look at the recipe for the use - too noticeable. Leaves strong aftertaste. Smoother than glucose, this must be taken into account when replacing.
Plain caramel syrup more neutral to taste and smell. Universal

And a bunch of still small syrups and other modern sugar semi-finished products.
And each of them, in its own way, brings special properties to the product.

For caramel, it is important to preserve plasticity - there you need molasses for caramel, for rye bread to give taste and slow down staling - there, according to the recipe, molasses with a certain taste are recommended.
Therefore, if it is correct and meticulous to replace one type of syrup with another, then it should be selected with close equivalents of DE and viscosity.

I do not know if it is possible to give a link to an external resource here (). Therefore, from there I will quote interesting information.

SUGAR (common SUGAR)
Sweetness coefficient - 100 (or one)
Properties:
- Provides a hard texture;
- extends the shelf life;
- crystallize with oversaturation;
- reduces the indicator of water activity;
- does not dissolve in alcohol;
- provides flavor and color when caramelized.
SYRUP GLUCOSE
Sweetness coefficient:
glucose 60 DE - 63
glucose 38 DE - 43
glucose 30 DE - 30
(DE is the dextrose equivalent)
Properties:
- delays and reduces crystallization;
- reduces the indicator of water activity;
- provides aroma and color when heated;
- absorbs moisture (especially with a high dextrose equivalent).
Low dextrose equivalent glucose increases viscosity and is used as a thickener and fixer, for example in the manufacture of low fat ganache.
Glucose with a low dextrose equivalent (less than 40) does not contain a large amount of reducing sugar, but includes polysaccharides, which provide low hygroscopicity and prevent changes at low temperatures. Due to these properties, it is recommended for the production of dragees, caramel, nougat, etc.
Glucose with a high dextrose equivalent (more than 45) is mainly used in products that contain a lot of water, such as pastilles, since in this case the water-retaining properties of the reducing sugars prevent drying out.
DEXTROSE (GRAPE SUGAR)
Sweetness coefficient - 30
- ideal for reducing sweetness;
- poorly soluble;
- prevents crystallization in creams;
- reduces the average crystal size of added sugars and provides some flexibility that can be useful in preforms, for example, fondant sugar (sugar for icing);
- creates a cool effect (only monohydrate);
- reduces the indicator of water activity;
- has hygroscopicity.
INVERTED SUGAR
Sweetness coefficient - 125
- contains 50% dextrose and 50% pure fructose;
- prevents crystallization in creams;
- reduces the activity of water, if not heated to 70 ° C;
- hygroscopic. Desirable ingredient in products with a high water content that must remain soft;
- excess invert sugar can lead to viscosity and syrup production. A good result is usually achieved with a content of up to 23%;
- gives color and aroma when heated.
INVERTASE
(has different trade names)
This enzyme breaks down sucrose into its two components: glucose and fructose. It is mainly used to make products soft. The breakdown process usually occurs within seven days, but alcohol can slow it down. The optimal ratio is from 2 to 5 g per 1000 g. It is recommended to use the enzyme at a temperature of 60 to 70 ° C, while the acidity index (pH) should be in the range from 3.8 to 5.2, since at temperatures above 70 ° C and higher acidity levels, the action of invertase stops. This ingredient reduces stringiness. Also, in the process of inversion, there is a decrease in water activity, which contributes to conservation. Store the substance in a cool, dark place.
HONEY
Differences in the composition of honey depend on the type of plants in the habitats of bees, but on average it contains approximately:
- 18% water;
- 38% fructose - inverted sugar;
- 31% grape sugar (glucose) - inverted sugar;
- 10% - complex sugars, minerals, organic acids and vitamins;
- 3% - enzymes (or enzymes), hormones, gluconic acid, dyes and fragrances.
Honey gives the product its characteristic taste. The microorganisms in honey make it susceptible to fermentation. From a technical point of view, the comments regarding inverted sugar apply to honey.
FRUITOSE (FRUIT SUGAR OR LEVULOSE)
Sweetness coefficient - 130
- prevents crystallization;
- dissolves well;
- reduces water activity;
- enhances fruit flavor;
- has hygroscopicity;
- sensitive to temperature (caramelized).
LACTOSE
Sweetness factor - 27
- crystallizes well;
- reduces water activity;
- fixes aromas.
SORBITOL (E420)
Sweetness factor - 50
It occurs naturally in many types of ripe fruits: apples, pears, grapes, some berries, as well as in algae and spinach. It comes in two forms: powder and concentrate (70% substance). Usually, recipes use no more than 5 - 10%. If more than 3% is used, an equal amount of molasses should be removed from the recipe.
- prevents crystallization;
- possesses preserving and stabilizing properties;
- reduces water activity;
- hygroscopic;
- stabilizes moisture, prevents drying;
- creates a cooling effect;
- withstands high temperatures. At temperatures in the range of 150 - 170 & # 186; C it turns brown;
- resistant to acids, enzymes and heat up to 140 & # 186; C.
Other sweeteners
NATURAL
FRUITS
Many fruits contain sugar, more often fructose. Processed can be included in recipes. For example, in fruit jelly, fruit paste and even ganache. In this case, some surface aromas disappear during the production process.
MAPLE SYRUP
Produced from Canadian maple sap. Contains about 34% water and 66% sugar.
PALM SUGAR
Dark sticky sugar with many flavors. Derived from the juice of various types of sugar palm, each of which gives sugar its own flavor.
CARBON POWDER
Sweetness coefficient - 0.50 - 0.60
A product made from roasted and powdered carob pods with a taste and smell reminiscent of cocoa.
CANE SUGAR (YELLOW SUGAR)
After grinding the mixture of cane and palm oil, sap is released, which solidifies in the molds. Cane sugar has a characteristic, spicy flavor and is often used in Indonesian cuisine.
DATE SYRUP
Made from sugar-rich dates. It is a dark syrup with a neutral flavor.
DATE SUGAR
Unrefined or semi-refined sugar from the juice of date palms. Has a characteristic strong caramel flavor.
ASH SUGAR
Produced from the juice of sugar ash - a tree with a height of 6 to 8 meters, which grows mainly in Sicily and southern Europe. The sap flows out of a crack in the trunk and branches.
AGAVA SYRUP
Agave syrup, which grows naturally in Mexico, is obtained from the juice of the heart of this plant. The sweetness is higher than that of sucrose. Contains 23 - 25% water.
STEVIA
Produced from the leaves of stevia, a perennial shrub of the Aster family. According to various sources, it is 100 to 300 times sweeter than sugar.
SUGAR SUBSTITUTES
The application of these components must be supported by the necessary knowledge. It is recommended to use them in minimal quantities.
INULIN
100% organic matter that is extracted from chicory root due to its ability to dissolve in warm water. Although inulin is sugar, it does not taste sweet. This creamy white mass is an ideal fat substitute and filler. Inulin is low in calories and fibrous. It is mainly used with a sweetener and / or sweetener.
POLYDEXTROSE (E1201)
Fat substitute and filler.
SUGAR ALCOHOLS
MANNIT
A natural sweetener found in all types of vegetables. Has a light sweet taste, no aftertaste.Daily consumption should not exceed 15 g, since it has a laxative effect.
XYLIT
A natural sweetener found in all types of vegetables and fruits. As sweet as sucrose without the aftertaste. Daily consumption should not exceed 20 g, as it has a laxative effect.
ISOMALT
The main sweetener. It has a strong sweetness (0.45). The only sugar substitute directly derived from sugar beets. Isomalt has some special characteristics: it is acceptable for diabetics and is non-hygroscopic, in addition, it prolongs the shelf life for some formulations. Not subject to Maillard reaction. Since the sweetness of isomalt is half that of sucrose, it is mainly used in combination with strong sweeteners such as ACESULFAM K.
MALTIT (maltodextrin, molasses)
The main sweetener. Produced by hydrogenation (hydrolysis) of maltose (starch). The sweetness is slightly lower than that of sucrose (0.9). Temperature stable.
Lactitis
Artificial sweetener. Made from milk sugar (lactose). Sweetness - 0.4, has a sugar taste, no aftertaste.
ARTIFICIAL SWEETENERS
Some artificial sweeteners are not sweet enough so additional sweeteners need to be added. However, it is important to consider that large doses of sugar alcohols act as a laxative and can lead to health complications.
ACESULFAM K
Sweetness coefficient - 200
A major human-made sweetener. It is heat-resistant up to 225 ° C and is therefore primarily suitable for cooking and baking.
CYCLAMATE
Sweetness coefficient - 30
Artificial sweetener.
SACCHARIN
Sweetness coefficient - 300 - 500
Artificial sweetener.
ASPARTAM
Sweetness coefficient - 200
Artificial sweetener. Its chemical composition can be harmful to humans, therefore products containing aspartame should be labeled with a phenylanine warning.