What are the best tips for baking with Stevia?
Natural Sweeterery Stevia is used as sugar substitutes in many food products. The preference for Stevia over normal cane sugar is caused by the fact that Stevia does not accumulate on calories and does not cause an increase in blood sugar; Stevia food products are therefore recommended especially for people with diabetes. Baking with Stevia is easy and comfortable because Stevia does notfer and remains stable at high temperature. On the other hand, artificial sweeteners generally break up when heated. Stevia, which is several hundred times sweeter than natural sugar, does not change its taste with increased temperatures; Its stability is guaranteed up to 392 degrees Fahrenheit (200 degrees Celcius).
When baking with Stevia, it is necessary to know that Stevia does not work well in the baking processes that include yeast. For breads made of yeast, bread assistance is assisted by interaction of yeast with natural sugar. This does not happen in the case of interaction of Stevie and yeast, so when baking may need to be added toa mixture of a certain amount of sugar to increase the bread.
Stevia comes both in the concentrated form of liquid and powder forms, but many chefs prefer the use of liquid form in baking with Stevia; It is easier to measure the right amount of liquid than powder. Since Stevia is much sweeter than sugar, it is necessary to use a conversion chart to know exactly how much stevia can be used without exaggerating taste. Generally, a teaspoon of powder stevie and a teaspoon of liquid stevia is straight a cup of sugar. Baking with Stevia does not give a product that would receive sugar, so it will help to level fruit juices, fruit puree, fruit sauces, cottage cheese, egg whites, etc.
It should be noted that Stevia had a taste of natural sugar. This is important when baking with Stevia, because in some cases the taste can overpowce the tastes of other ingredients. Although this is not a problem with strong sowingWith food, it can disrupt the entire character of more withdrawal. This can help reduce the use of sweeteners for roast objects with a gentle taste.