Conclusions

Select one from the choices in bold or fill in the blanks.

1. Overall, pound cakes made with honey or invert syrup weighed more than/less than/the same as those made with granulated sugar. This is probably because syrups do/do not assist with the creaming process and do/do not help increase the amount of air incorporated into batters and doughs.
2. Overall, pound cakes made with honey or invert syrup exhibited more/less/the same leavening as those made with granulated sugar. This is probably because more/less/the same amount of air was incorporated into batter made with syrup compared with batter made with granulated sugar.
3. Overall, pound cakes made with honey or invert syrup browned more than/less than/the same as those made with granulated sugar. This is probably because honey and invert syrup both contain substantial amounts of the monosaccharides _____ and _____, two sweeteners that brown more than/less than/the same as sucrose.

4. The adjustments made to the pound cake formula made with invert syrup were as follows:

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5. This means that any differences in moistness and tenderness in the pound cakes made with invert syrup compared with those made with granulated sugar are/are not due to the water in invert syrup.
6. The main differences between the pound cakes made with honey and those made with invert syrup were in color and flavor/moistness and tenderness/height and crumb structure. This suggests that honey can/cannot be successfully used in place of invert syrup in baked goods without making additional adjustments (except for minor adjustments for differences in water content).
7. The main differences between the pound cakes made with brown sugar and those made with regular granulated sugar were in color and flavor/moistness and tenderness/height and crumb structure. This suggests that brown sugar can/cannot be successfully used in place of regular granulated sugar in baked goods without making additional adjustments.
8. Compared with pound cakes made with granulated sugar, the pound cakes made with Splenda were more sweet/less sweet/the same in sweetness. Based on sweetness alone, I would increase/decrease/not change the amount of Splenda in this formula, if I were to make it again.
9. Compared with pound cakes made with granulated sugar, the pound cakes made with Splenda were more moist/less moist/the same in moistness, more tender/less tender/the same in tenderness, and had more/less/the same open crumb and leavening. This suggests that Splenda can/cannot be successfully used in place of regular granulated sugar in baked goods without making additional adjustments.

10. Go to www.splendafoodservice.com, a Web site by the manufacturer of Splenda, and read tips for using Splenda in cooking and baking. Which of their suggestions might be worthwhile trying, to improve the quality of the pound cake made with Splenda? Explain your answer.

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11. Select one sweetener from those tested (besides Splenda) that did not produce the “perfect” pound cake. If you could change anything in the formula or the method of preparation, what would you change to make the product more acceptable?

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12. Did you notice any other differences in the pound cakes or their batters?

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