[Sca-cooks] Cookie Question (OOP, but close to our hearts)

[euriol at ptd.net]

I haven't baked with other sugar substitutes, so I'm not sure what the 
results would be with your "heretical" thoughts. ;) 

I know some sugar substitutes break down chemically at temperatures needed 
for cooking, but that sucralose doesn't break down. At least that is what 
I've been told.

As for myself, in my modern cooking and food consumption, I will often make 
the substitute. Why? Because the difference in taste/texture is minimal in 
my opinion and I don't need to be consuming the calories. (I'm on a weight 
loss program). So if making the substitutions enables someone to enjoy an 
indulgence but limiting its impact... I'm all for it.

Euriol

"Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net> said:

> 
> On Dec 12, 2007, at 2:57 PM, <euriol at ptd.net> wrote:
> 
> > I've done a little baking with sucralose (Splenda) and found that  
> > the best
> > is to replace half the sugar with splenda. In a side by side  
> > comparison you
> > can tell the subtle differences, but those people who I've seen  
> > enjoying a
> > cookie stand alone did not detect the difference. If a recipe calls  
> > for
> > brown sugar & white, I'll just substitute the sucralose for the  
> > white sugar.
> >
> > Euriol
> 
> Well, okay, but just a thought here, heretical though it may be, to  
> add to the mix:
> 
> when I've done sugar-free baking, I've used polydextrose, which is an  
> indigestible, fiber-type carbohydrate that bulks like sugar, and to a  
> great extent conditions and shortens doughs like sugar. It's not  
> nearly as sweet as sugar, though, so adding some Splenda (I still have  
> some liquid in the house, I think; I didn't think the granulated stuff  
> with the maltodextrin was in itself a very good substitute for white  
> sugar) helps a lot. For me, a combination of polydextrose, Splenda,  
> and sometimes a small percentage of something like xylitol (it's  
> really interesting how a mixture of sweeteners can cloud the issue and  
> prevent people from saying "this tastes too much like X").
> 
> Yes, it sounds kind of strange to be adding all these weird chemicals  
> to food, but chemicals are chemicals, and they're probably not a lot  
> more weird than the chemicals we normally use, and less than some of  
> the ones in the commercially-prepared foods we often eat.
> 
> Because, in the end, they're _not_ going to taste exactly like white  
> sugar, no matter what you do, and it's not really a fair or reasonable  
> goal or expectation. Rather, we're preparing foods that can occupy the  
> niche normally occupied for most people by foods made with sugar, and  
> there's all sorts of ways to do that...
> 
> Adamantius (stopping short of analyzing ways to make tofu behave more  
> like meat, etc.)
> 
> >
> >
> > Johnna Holloway <johnna at sitka.engin.umich.edu> said:
> >
> >> Splenda at least has a website that addresses some of the questions.
> >> http://www.splenda.com/index.jhtml
> >> On the whole the situation of substituting Splenda for sugar seems to
> >> yield mixed results.
> >> Some are quite pleased; others less so with the results.
> >>
> >> Johnnae
> >>
> >> chawkswrth at aol.com wrote:
> >>> I do have a question for the experts on the list;
> >>> We all know it isn't the Holidays without cookies, right?
> >>> But, for those of us who much watch those nasty Carbs/sugars,  
> >>> cookies
> > can be a Bad Thing (waaa)
> >>> How well would sugar substitutes work in regular cookie recipes  
> >>> and what
> > would be the equivilent to use?
> >>> Would they not interfere with the chemical reaction that takes place
> > between the regular sugar, the butter and the flour to give you the  
> > proper
> > cookie texture?
> >>> Say, you were to make the usual, standard Shortbread. Can you fully
> > substitute somenthing like Splenda for the Sugar, or will you get an  
> > unusual
> > texture? No crispy cookie, just a lump of weird tasting dough....
> >>>
> >>> Helen
> >>>
> >>>
> >>
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> >>
> >
> >
> >
> > -- 
> >
> >
> >
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