Substituting Brown Sugar with Granulated Sugar
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Nutrition Facts
Best Uses
Effects on Your Baking
Flavor Impact
Brown sugar imparts a richer, more complex flavor profile to baked goods compared to granulated sugar. The molasses in brown sugar adds notes of caramel and toffee, which can enhance the overall sweetness and introduce a subtle acidity. This deeper sweetness can make the baked goods taste more complex and can complement spices like cinnamon and nutmeg, often used in cookies and spice cakes.
Texture Changes
Replacing granulated sugar with brown sugar in baking can increase the moisture content of the final product due to the presence of molasses in brown sugar. This leads to a softer, more tender crumb and can make baked goods chewier, especially in cookies. The added moisture may also result in a denser texture, which can affect the mouthfeel, making it less crisp compared to using granulated sugar. Overall, the texture will be slightly more moist and cohesive.
Structural Effects
The substitution of brown sugar for granulated sugar can slightly affect the structural integrity of baked goods. Brown sugar's additional moisture content can lead to a heavier, denser result, potentially affecting the rise of the baked good. The molasses can also contribute to better binding properties, helping to hold the ingredients together more effectively, which is beneficial in cookies but might not be ideal for delicate cakes that require a lighter structure.
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