Transcript Sugars - British Society of Baking

Role of sugar in baked goods; the
sugar debate
Gary Tucker
Baking and Cereal Processing Department
Campden BRI
Content
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Controversy with sugar
Functionality of sugar
Sugar alternatives
The future
Chipping Campden Site
Baking and Cereal Processing Department
Controversy with sugar
October 2013, the Mexican Senate
approved a $1 MXN per litre tax
(around $0.08 US) on sodas together
with a tax of 5% on junk-food
• Will it work?
• Is it an income generator or
serious effort to reduce obesity?
Some facts
• Glucose is the body’s main source of energy
from carbohydrates and sugars
• Glycemic index (GI) used to monitor glucose
levels
• Sucrose contains one molecule of glucose
bonded to one molecule of fructose
• High fructose corn syrup is a mixture of glucose
and fructose, made from corn starch, and has
created bad press about sugar
Glycemic Index (GI)
• GI indicates the food's effect on a person's blood
glucose level. Typically ranges between 50 and
100, where 100 represents pure glucose.
• Useful for understanding how the body breaks
down carbohydrates to glucose.
• High GI equals rapid glucose release, low GI
slower release.
• Best to have a balance between high/slow
energy release – carbs/sugars
• (GI is not perfect)
Health issues with sugar
• Diabetes: glucose (sugar) levels in the blood
become high because the body is unable to
convert it to energy or store it (type 2 linked with
obesity)
• Obesity: decreases satiety, excess is converted to
fat
• Dental: sugars feed the tooth decay bacteria
‘Interesting’ sugar facts (of 143)
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Sugar can cause premature aging
Sugar can lead to alcoholism
Extracted from:
Sugar can cause arthritis
Suicide by Sugar
Sugar can cause haemorrhoids
Nancy Appleton PhD & G.N. Jacobs
Sugar causes food allergies
Sugar can lead to eczema in children
Sugar can impair the structure of DNA
Sugar can lead to chromium deficiency
Sugar causes copper deficiency
Sugar can make tendons more brittle
Sugar can cause myopia (nearsightedness).
Sugar intake is associated with the development of Parkinson’s disease
Sugar can contribute to Alzheimer’s disease
Sugar intake is associated with the development of Parkinson’s disease
Sugar can cause epileptic seizures
Government guidance: the eatwell plate
Energy content: food groups
Food component
Fats / oils
Ethanol
Proteins
Carbohydrates
(sugars)
Polyols / sweeteners
Fibre
Water
Air
Energy density, approx.
kJ/g
kcal/g
38.9
9
29
7
17.2
4
17.2
4
10
8
0
0
2.4
2
0
0
Guideline Daily Amount Values (source: FDF)
Women
Men
Children
(5-10 years)
Calories
2,000 kcal
2,500 kcal
1,800 kcal
Protein
45 g
55 g
24 g
Carbohydrate
230 g
300g
220 g
Sugars
90 g
120 g
85 g
Fat
70 g
95 g
70 g
Saturates
20 g
30 g
20 g
Fibre
24 g
24 g
15 g
Salt
6g
6g
4g
Guideline Daily Amount Values (source: FDF)
– as percentages
Women
Men
Children
(5-10 years)
Protein
9.3
8.7
5.5
Carbohydrate
47.4
47.6
50.2
Sugars
18.6
19.0
19.4
Fat
14.4
15.1
16.0
Saturates
4.1
4.8
4.6
Fibre
4.9
3.8
3.4
Salt
1.2
1.0
0.9
Health campaigners this week (Sep 2014) called for sugar
to account for less than 3% of people’s energy intakes.
Typical bakery products per 100g (%)
GDA
Calories
Wholemeal
bread
Madeira
cake
221
386
Protein
8.7
10.0
5.3
Carbohydrate
47.6
37.8
56.4
Sugars
19.0
4.1
34.2
Fat
15.1
1.8
15.2
Saturates
4.8
0.4
9.2
Fibre
3.8
6.8
1.1
Salt
1.0
0.9
0.7
The Functionality of sugar
(in Cakes)
1. Flavour
2. Bulking agent
3. Stabilises and controls batter viscosity
4. Influences the setting temperature
5. Colour/flavour (Caramelisation and Maillard
reaction)
6. Humectant (preservative)
7. Softens the texture
1. Role in flavour
• Sucrose is often referred to as sugar
• Sugars give sweetness (obvious statement
but important)
• Sweetness can mask bitterness
• Natural sugars are blends that give complex
flavours (e.g. Honey)
Sucrose
C12H22O11
2. Role as a bulking agent
• Sugars take up volume in a product
• Have to replace this when formulating low
sugar products
e.g. 30% reduced sugar cake would be
about 30% smaller
3. Role in stabilising and controlling
batter viscosity
• Sucrose dissolves in the aqueous phase of a
batter
• It controls the batter viscosity
• This stabilises the foam by preventing the air
bubbles from coalescing
• Allows the starch granules to be suspended
• Air bubbles generate uniform baked cake volume
4. Role in influencing the setting
temperature
• Creates a competition for water
• This raises the starch gelatinisation temperature,
by affecting protein and starch hydration
• Both effects cause sucrose to behave as a crumb
tenderiser
• Allows longer for the gases to expand and
contribute to higher volume and softer texture
5. Role in colour and flavour
development
• Caramelisation
>150°C, sugars break down to highly reactive
compounds , these polymerise into dark brown
substances we know as caramel.
• Maillard Reaction
>105°C, reaction between reducing sugars and
amino acids, forming highly reactive products that
polymerise into yellow-brown compounds
Reducing form of glucose
6. Role as an humectant
• Sucrose binds water,
preventing microorganisms
using it for metabolism
• Reduces the Water Activity
(aw)
• Extends the mould-free
shelf life (MFSL) of bakery
products
• Sucrose has an equivalent
of 1.0
7. Role as texture softening agent
• Sucrose binds water within its structure
• Water is one of the best texture softening
materials (fat being another!)
• Water is also zero calorie
• Keeps products soft over shelf life
Sugar alternatives
Sugar property
Possible low calorie replacer
material
Flavour
Artificial sweetners
Bulking agent
Polyols (sorbitol, maltitol etc)
Stabilises and controls batter
viscosity
Gums, gels
Influences the setting
temperature
Salt
Colour/flavour – Caramelisation
and Maillard reaction
Reducing sugars
Humectant
Glycerine, salt
Softens the texture
Air, water
Name
Sweetness
Lactose
0.27
Lactitol
0.4
Sorbitol
0.6
Erythritol
0.81
Sucrose
1.00 (reference)
Fructose
1.70
Stevia
40 – 300
Aspartame
180 – 250
Saccharin
300 – 675
Sucralose
300 - 1100
Nutrasweet
7,000 – 13,000
Achieving
the flavour
Achieving the MFSL
Name
Glucose Syrup 42DE
Sucrose Equivalent
0.6
Sucrose
1.0 (reference)
Lactose
1.2
Dextrose
1.3
Fructose
1.4
Sorbitol
2.0
Baking powder
3.0
Glycerol/ine
4.0
Salt
11.0
Disadvantages of sugar replacers
• Most are not natural products (sugar is
clean label)
• Sugar has many functions so more than one
material is required for its replacement
(ingredient lists get longer)
• Some have side effects
• Manufacturing cost increases
• Product texture and flavour will be different
• Calorie content can sometimes increase
The future?
• Sugar debate has not finished yet
• There is some truth in some of the issues
• Some bakery products are high sugar and could
be open to bad press
• Efforts are needed to reformulate low sugar
bakery products – it is not easy
• Cake, biscuits and patisserie are indulgent foods
• A balanced diet is essential
Energy (calorie) balance
1st law of thermodynamics
(the law of conservation of energy):
Energy can be neither created nor
destroyed but can change forms, and can
flow from one place to another
Input = output + accumulation
Eat less,
Exercise more,
Accumulate less.
Carry on eating cake!
Campden BRI
Chipping Campden, GL55 6LD,
UK
Sugar reduction:
challenges
and opportunities
[email protected]
Tuesday 14 October 2014
Tel: +44 (0)1386 842035
www.campden.co.uk
www.campdenbri.co.uk/su
gar-reduction-seminar.php