Naked Science Forum

Non Life Sciences => Chemistry => Topic started by: wannabe on 06/10/2008 19:13:30

Title: Can sucralose be used in bread-making?
Post by: wannabe on 06/10/2008 19:13:30

The no calorie sweetener Sucralose seems to be a chlorinated form of sucrose. When baking bread, the yeast is commonly prepared by dissolving it in warm water and then added to a small amount of flour with some sugar. This produces the great expansion of the dough known as rising.
Would the Sucralose have the same effect and could it be substituted in bread making?

Title: Re: Can sucralose be used in bread-making?
Post by: Bored chemist on 06/10/2008 19:33:37

No, The yeast can't "digest" sucralose any more than you can.

Title: Re: Can sucralose be used in bread-making?
Post by: wannabe on 06/10/2008 21:05:57

Thanks! Figures would be similar/same.
Does the stuff pass on thru our bodies or does it accumulate and lead to detrimental influence on organ/biochemical processes or whatnot?

Title: Re: Can sucralose be used in bread-making?
Post by: sweetguy on 20/07/2016 07:42:05

sucralose can be used around 130 degree, it is more stable than aspartame

Title: Re: Can sucralose be used in bread-making?
Post by: chiralSPO on 20/07/2016 07:52:08

Quote from: wannabe on 06/10/2008 21:05:57

Thanks! Figures would be similar/same.
Does the stuff pass on thru our bodies or does it accumulate and lead to detrimental influence on organ/biochemical processes or whatnot?

Sucralose passes through our bodies, and then accumulates in the environment :-/

http://www.ncbi.nlm.nih.gov/pubmed/23032567
http://www.takepart.com/article/2013/11/19/my-artificial-sweetener-addiction-is-hurting-the-planet