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Author Topic: Can sucralose be used in bread-making?  (Read 3370 times)

Offline wannabe

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Can sucralose be used in bread-making?
« 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?
« Last Edit: 06/10/2008 22:55:45 by chris »


 

Offline Bored chemist

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Re: Can sucralose be used in bread-making?
« Reply #1 on: 06/10/2008 19:33:37 »
No, The yeast can't "digest" sucralose any more than you can.
 

Offline wannabe

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Re: Can sucralose be used in bread-making?
« Reply #2 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?
 

Offline sweetguy

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Re: Can sucralose be used in bread-making?
« Reply #3 on: 20/07/2016 07:42:05 »
sucralose can be used around 130 degree, it is more stable than aspartame
 

Offline chiralSPO

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Re: Can sucralose be used in bread-making?
« Reply #4 on: 20/07/2016 07:52:08 »
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
 

The Naked Scientists Forum

Re: Can sucralose be used in bread-making?
« Reply #4 on: 20/07/2016 07:52:08 »

 

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