Case Study: Benefits of Nesugar Medium Invert and Nesugar Full Invert in Yeast-Leavened Breads
Study Overview:
A series of five recipe variations were tested for each type of bread, ensuring that all ingredients remained the same except for the sugar source. The sugar compositions were modified according to:
- Sucrose (granulated sugar) only
- Sucrose combined with Nesugar FI (Glucose and Fructose Full Invert Syrup)
- Sucrose combined with Nesugar MI (Glucose and Fructose Medium Invert Syrup)
- Nesugar FI (Glucose and Fructose Full Invert Syrup) only
- Nesugar MI (Glucose and Fructose Medium Invert Syrup) only
Three types of bread were prepared:
- Sandwich Bread
- Hamburger Buns
- Brioche Bread
- Buffet Rolls
—
Findings
Sandwich Bread
The dough containing combinations of Nesugar MI showed greater volume during the resting stage. The dough with 100% Nesugar MI as the sugar source exhibited the highest rise, indicating a faster fermentation process.
After baking, the highest growth was observed in the formulas containing Nesugar MI. Formulations with 100% Nesugar MI and Nesugar FI had a noticeably softer texture and improved crumb structure.
Hamburger Buns
-Formulations containing 100% Nesugar MI and Nesugar FI resulted in softer buns with improved texture.
– The buns made with 100% sucrose were the first to develop surface mold. Formulas with partial Nesugar inclusion developed mold later, while formulas containing 100% Nesugar MI and FI were the last to show mold growth (on day 7).
Brioche Bread
– After baking, the breads formulated with Nesugar MI or Nesugar FI had superior softness compared to those made solely with sucrose.
– On day 12 post-baking, the sucrose-based formulas showed visible mold formation, while the Nesugar-based formulas remained mold-free.
—
General Conclusions
100% Nesugar MI formulations consistently outperformed sucrose in terms of fermentation, baking, and initial texture (softer and more uniform crumb).
All formulas containing 100% or partial sucrose developed mold first. However, at day 12, only the 100% Nesugar formulations remained mold-free, particularly in the brioche bread.
—
Key Benefits of Nesugar MI and FI in Yeast-Leavened Breads
- Enhanced Dough Fermentation: Nesugar MI and FI accelerates yeast activity, leading to faster and higher dough rise.
- Improved Bread Softness: Breads formulated with Nesugar MI or FI exhibit a superior crumb structure and prolonged softness.
- Extended Shelf Life: Nesugar MI and FI significantly delay mold growth, preserving product quality for longer.
- Optimized Process Efficiency: Faster fermentation times and improved dough handling can streamline baking operations.
Conclusion: Nesugar MI, in particular, proves to be an excellent sugar alternative for yeast-leavened breads, providing improved fermentation, better texture, and extended shelf life, compared to traditional sucrose-based formulations.
