Role of sugar in baked goods; the sugar debate Gary Tucker Baking and Cereal Processing Department Campden BRI Content • • • • 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) • • • • • • • • • • • • • • • 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 gary.tucker@campdenbri.co.uk Tuesday 14 October 2014 Tel: +44 (0)1386 842035 www.campden.co.uk www.campdenbri.co.uk/su gar-reduction-seminar.php