Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Any Bakers out there (yeast and sugar)?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Any Bakers out there (yeast and sugar)?),it will help you,my kids.
What effect would using an artificial sweetner have on the yeast product?
Answer:
The yeast uses the sugar as food to fuel it so that it can rise. If you have seen in the store they make the splenda baking mix because on top of it using the sugar for fuel it also added to the mouth feel of the bread, you will have good luck if you just use some sugar and the rest a sweetener. But i would recommend honey, agave, or rice syrup......instead of the artificial stuff. the yeast will take longer to rise, but also without the fuel the salt could kill the yeast off.....just a few thoughts.
It would take longer to rise. The yeast uses the sugar for food; by-products include CO2, which makes the product rise. The yeast can feed off the flour, but it takes a whole lot longer. I'd advise just using the sugar called for in the reicpe. It can't be much for an entire loaf!
It shouldn't affect the yeast at all. You will have to try it.
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Kitty said: Yes.Any Bakers out there (yeast and sugar)?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Any Bakers out there (yeast and sugar)?),it will help you,my kids.
What effect would using an artificial sweetner have on the yeast product?
Answer:
The yeast uses the sugar as food to fuel it so that it can rise. If you have seen in the store they make the splenda baking mix because on top of it using the sugar for fuel it also added to the mouth feel of the bread, you will have good luck if you just use some sugar and the rest a sweetener. But i would recommend honey, agave, or rice syrup......instead of the artificial stuff. the yeast will take longer to rise, but also without the fuel the salt could kill the yeast off.....just a few thoughts.
It would take longer to rise. The yeast uses the sugar for food; by-products include CO2, which makes the product rise. The yeast can feed off the flour, but it takes a whole lot longer. I'd advise just using the sugar called for in the reicpe. It can't be much for an entire loaf!
It shouldn't affect the yeast at all. You will have to try it.
Cooking Resources from yahoo answers cooking and drinking question and answer channel:
[CaRP] XML error: Comment not finished at line 9 - This appears to be an HTML webpage, not a feed.
correctness,It's Non-profit and only for informational purposes.
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