Use of Liquid Glucose in Bakery Products – Role & Function

Glucose mainly in liquid form is used in biscuits and cookies baking. Liquid glucose is used as an ingredient in various baking products. Glucose is the primary type of sugar which provides energy to our body, Normally a molecule of glucose provides 4 calories per gram.

What is Liquid Glucose? What is Its Use?

Liquid glucose is a combination of various saccharides or simple carbohydrates extracted with strict quality control parameters and then subjected to a refining and vacuum evaporation process. It comprises glucose, maltose, maltodextrin and oligosaccharides, which might be in mono, di, tri, penta or higher saccharide form. The solution can be transparent to viscous aqueous and light yellow to colourless.

While Glucose is the simple sugar, or monosaccharide, derived from the breakdown post-consumption of food – and is a major source of energy.

Function of Liquid Glucose in Biscuits – Role in Bakery Products

  • Glucose is primarily utilized as a flavor enhancer as a sweetening agent in breads, cakes, cookies, pastries, crackers, and virtually any baked item in which sweetness can be tasted.
  • Secondary functions of sugar include imparting moisture and tenderness to baked goods.
  • Liquid glucose, or sugar syrup, is used to impart extra moisture and softness to products such as cakes, and also used for ease of handling in icings or frostings.
  • More specifically, sugar gives cookies their crisp texture and assists in spread.
  • High glucose levels in the blood results in hyperglycemia and must be regulated by the addition of insulin to promote storage or promote metabolism of the excess blood sugar.

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