HEALTH EFFECTS OF ADDING SWEETENERS IN BREAD BAKING

 

HEALTH EFFECTS OF ADDING SWEETENERS IN BREAD BAKING ALTERNATIVE, WHAT TO USE, How to produce a longer shelf life and soft bread.

As I consult and train, I am inundated with questions from bread bakers about their use of sweeteners in bread baking. So let's address it today.

There are three types of sweeteners; industrial approved sweeteners, artificial and natural sweeteners.
In #nigeria , #ghana , #kenya, #Liberia , #Gambia #Cameroon #togo, #beninrepublic #usa #uk #canada  etc, industrial sweeteners is used in bread #baking , #drinks and in #proccessed #foods. It's a mixture of high end , natural and artificial ones.

Some sweeteners which are approved and used for bread baking includes Sugar, Honey, Milk, etc
Lets look at some sweeteners that are not too good for health below:

Saccharine could be linked to bladder cancer when consumed in high doses.

Stevia is a natural plant base sweetener and can be used as it's diabetic friendly. It is not artificial but natural.

In Nigeria and other places, there are several unapproved substandard sweeteners in the market and bakers use them without understanding the health implications or assume it's safe and approved.

Long use of these artificial sweeteners can pose health challenges and serious risks.

RECOMMENDATIONS: Use honey, dates, molasses, and sugar for your baking.

FOR SOFT AND LONGER SHELF LIFE
Glucose
Glycerin
Milk Powder
Vinegar