Want to bake but you're worried about calories? WORRY LESS!!!

[True Dough]

New study shows sugar loses some caloric value in the baking process...

New Canadian research points to possible good news if you love dessert and are counting calories or are concerned about blood-sugar levels.

The research, from the University of British Columbia (UBC), suggests calories from sugar can be lost during the baking process, so what's shown on a food label may not reflect calories consumed.

UBC food scientists measured the calories from sugar content before and after the browning process. They made two kinds of cake dough: one using invert sugar (a mixture of fructose and glucose) and another using sucrose (table sugar), and then compared the amount of sugar retained in each cake after baking.

By comparing the sugar content before and after the baking process, the researchers found on average up to 20 per cent sugar loss in cakes made with invert sugar, according to the study's lead author, Ningjian Liang, a food science PhD student at the time of the research.

http://www.cbc.ca/news/health/second-opinion-baking-calories-1.4690996


Whatcha waiting for???

[PennyK]

1. But who bakes with invert sugar???

I don't know if you can buy it or even if it would work in recipes calling for sucrose?