Mon, Jun-04-12, 17:58
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Senior Member
Posts: 8,730
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Plan: Atkins Maintenance
Stats: 213/141/150
BF:
Progress: 114%
Location: Dallas, TX
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Quote:
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Originally Posted by chermac
I've always wondered why recipes call for 2, 3 or 4 different sweeteners. Is it something in the chemical makeup? What's your reason?
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My understanding is that the different sweeteners work synergistically, making lesser amounts of each sweeter and cutting down on the likelihood of an aftertaste. That's just my understanding, though, as I'm not a baker by any means.  |