date:Oct 31, 2018
etting to sugar-free formulations in cake-baking is a greater challenge than going gluten-free. This is because sugar provides multiple functions in baked goods. The bond between sugar and water allows sugar to lock in moisture so that items such as cakes, muffins, and brownies dont dry out too quickly. This is essential when trying to develop products with longer shelflife.
Sugar also helps create tenderness in cakes: The sugar in cake batter pulls moisture away from proteins and starches, whi