Food Science/moisture in muffins

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Question
I've been making mini muffins that use whole wheat flour, baking powder, baking soda, salt, honey, egg and buttermilk.

I'd like to be able to use Sucanat or Turbinado sugar rather than honey so it doesn't affect our blood sugar so negatively.

How can I add adequate moisture to compensate for removing honey with a dry sugar product.

Thank you.

Answer
Marsha,
    Honey contains about 17% water.  Thus you can calculate the additional water that should be added.  However, the sugars in honey have other properties that may not be taken care of with the sugar replacers.  Thus the properties of you muffins will be changed.
     No more muffins than one normally consumes at a time I would not worry about any affects on blood sugar.

Carl

Food Science

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Carl Hoseney

Expertise

Properties and structure of cereal grains. Milling of grains and their processing into food or feed. The chemistry of cereal grains and what happens as grains are processed.

Experience

15 years with USDA as a research chemist. 25 years as a professor at Kansas State University and 3 years as President of R&R Research Services, Inc.

Publications
Mainly Cereal Chemistry but many others also




Education/Credentials
PhD in cereal chemistry

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