While I'm not a big fan of the product "Splenda", I don't really see the necessity in using any sugar at all. I have several recipes that call for no sugar at all, or only 1-2 Tbsp., such a small amount that it shouldn't make much difference. A slow rise french bread is what I'm thinking.

Because Splenda is so "fluffy" I don't think I would use more than a Tbsp. anyway. Or are you looking to make a richer egg/sweet pastry or cinnamon bun dough? Then I don't know as I don't make that sort of thing, but I don't find that sugar is a key ingredient in breads I bake.

I'm sure all the talented cooks here can help.

Joan

I'd suggest using low-glycemic agave nectar instead of no-calorie chemical sweeteners. Splenda, and other chemical sweeteners, as well as stevia, don't react like sugar does in breads. Most chemical sweeteners are proteins and therefore don't feed yeast. So Splenda won't perform the same function that a "sugar" does.

Sugar does more just sweeten the finished loaf. In bread recipes that call for "sugar" (in the broad sense - to include table sugar, syrups, honeys) it aids in tenderizing the crumb, browning the crust, feeds the yeast, and actually makes the bread heavier. Syrup sweeteners like malt syrup provide all the characteristics of "sugar", but also provide enzymes to break starch (in flour) into sugar for yeast action.

Lean dough recipes, like French and Italian breads, don't require sugar in the recipe, but they characteristically stale rapidly because they don't include sugar and fat in the recipes.

The reason there is a French Bread cycle on bread machines is that lean doughs don't include sugar in the recipes and it takes longer for the dough to rise, so the French Bread cycle has a longer rising time. The baking temperature is higher on the French Bread cycle because without sugar the crust will not get too dark with a higher heat.

Agave nectar is a natural low-glycemic, honey-like sweetener, that doesn't raise blood glucose, but it works like sugar does in breads. Agave nectar aids in fermentation due to its high monosaccharide content. So it can be used to your advantage in bread making (and baked goods) to help maintain freshness and texture.

When used in breads and baked goods, instead of "sugar", agave nectar has the ability to increase the water retention properties of a food, so they stay moist longer, which is a plus for homemade bread which tends to stale quickly. Because of its high content of monosaccharides (over 90%), agave nectar has a high osmotic pressure. This characteristic helps to inhibit the growth of microorganisms. Another good quality that aids in helping to prevent mold growth. Agave nectar contributes to the Malliard browning reaction for a nice brown crust.

Different "sugars" give different characteristics in breads. All "sugars" interfere with gluten development. Too much table sugar can destroy gluten (two tablespoons of sugar per cup of flour is the maximum that you can add without major gluten damage). Glucose and corn syrup browns at lower temperatures than many sugars.

If you start to read the labels on commercial breads you will notice a number of "sugars" are used in them.

Most sugars are hygroscopic and absorb water. Naturally-occurring (not chemical forms of) fructose (which agave nectar and honey are high in) and fruit sugar (which is one of the two sugars that makes up table sugar), is more hygroscopic than most, which is why table sugar is commonly used in enriched breads. Yeast doesn't respond well to the sugar, lactose, in milk, and milk has other attributes it contributes to breads. Both honey and agave nectar aid in keeping the moisture in the crumb if you freeze your breads.

-Grainlady

Grainlady, I'm a relative novice to bread baking and I appreciate the concise and informative response you posted above.

I've borrowed a number of bread baking books from the library over the past year and find I zone out when they get too deep into the chemistry. But your description of how sugars affect bread baking was easy to understand. Thanks!

I agree that Splenda could be used in your bread machine, but unless you are making quick breads, like banana or pumpkin, I don't think you need to.

As Grainlady stated, sugar does serve a purpose in bread, but I've made rustic loaves without any sweetener at all. My favorite honey wheat takes honey, and I realize that all sweeteners such as honey, agave nectar, sugar, molasses add calories and maybe you're trying to cut those. However, the small amount of sweetener in most whole grain loaves aren't going to add appreciable calories.

So, your question was could you use Splenda? Sure, go ahead, although the properties are different the bread will still be OK. Do you need to? I don't think so.

Annie

Thanks to all of you for your input. It is very valuable. Grainlady, interesting info. One day I bought Agave and then I researched about this product, the info is controversial- some suggest it is highly processed product, and there is not much "natural" left. But even if it is true, I think using some of it in the bread will not make an difference, low glycemic index - this is what counts for me, and if it is really helpful in doing great job with bread -I am all for it.
Can anybody tell me how much should I use agave in proportion to sugar?

natalija gardener -

Can you tell me of any sweetener there isn't some controversy connected to it (LOL)? I have spent years researching sweeteners, trying more than I care to enumerate, and have a large stack of books and files on the subject.

In 1999 I took a coarse from the Glycemic Research Institute (don't know if they are still in operation) on the Glycemic Response of Natural Sugars and Artificial Sweeteners and Low Glycemic Food Plan. We've enjoyed low-glycemic living ever since. We eat primarily off the lower half of the GI of foods.

I went through the honey, not sugar, era in the 70's, the crystaline chemical form of fructose rage in the 80's, stevia, Trutina Dulcem, and have used agave nectar since the 90's. I actually use a number of sweeteners, it just depends on the use. The ones I avoid are no-calorie chemical sweeteners. Splenda makes me very ill and I avoid it at all costs! The bottom-line, we use very little sweeteners of any kind because we stick primarily to whole foods in our diet.

In baked goods, it's recommended to use 3/4 as much agave nectar as sugar, but I usually use 1/2 the amount - sometimes less. As a reference point, use agave nectar in recipes that call for honey (equal portions), and use the general guidelines for substituting honey for sugar. In my favorite wholegrain banana bread recipe I only use 1/4-cup agave nectar, as an example. In yeast breads, measure-for-measure (or perhaps a little less) because they are generally small amounts of sugar.

If you are trying to lower the glycemic index of breads, you might look into the information about High-Maize Resistant Starch. That's another add-in I use in yeast breads as a replacement for a portion of the flour. I also use freshly-milled flour, and try to use a portion that is a lower-glycemic choice (spelt, kamut, rye, oat, barley...). Additions of coarsely-milled multi-grain cereal blends (aka 5-grain, 7-grain, etc.) lowers the GI. I mill my own mixtures. Naturally leavened breads (sourdough) also lowers the GI. The long slow rises consume a good portion of the available carbohydrates.

You can also switch to coconut flour, which is low-carb and gluten free. You need to follow recipe specific to it's use because it doesn't substitute for wheat flour. Check the link below for recipes and more information.

-Grainlady

Here is a link that might be useful: Organic Coconut Flour/ Tropical Traditions

Grainlady,
Thanks for wealth of info!
I hear you about low GI living.I see you have researched about it a lot!
About 8 years ago I found the most interesting books of french dietologist Montignac - they changed my life. His books are very popular in Europe(although expensive). He gives most balanced perspective there in my opinion on GI method. You can check his website:
www.montignac.com
and there are some books in the libraries(they are pretty expensive to buy).He was one of the first in the GI area and i found his method the best.
thanks for giving info about all of that, i will look into coconut info too!