Glucose is used in some recipes to make a cake soft and fluffy (for example, this Strawberry Shortcake recipe video https://www.youtube.com/watch?v=Wc6F_dLJo8o).
What is the reason glucose is not widely used in other cake recipes?
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1It's not commonly available in everyday grocery stores in the US, and an awfully large fraction of recipes come from the US. Are you asking for a reason beyond that (i.e. why it hasn't caught on here)?– Cascabel ♦Commented Feb 13, 2015 at 3:02
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Yes. Since Glucose is something that can make cakes more better. Why?– YuriCommented Feb 13, 2015 at 3:13
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1We call it 'corn syrup' in the US. What's sold as 'glucose syrup' is typically made from rice, and it'ss a royal pain to work with. (it's so viscous it's like tar)– JoeCommented Feb 13, 2015 at 3:41
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@Joe Ah, I thought corn syrup had more non-glucose sugars than glucose syrup, thanks.– Cascabel ♦Commented Feb 13, 2015 at 4:17
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1 Answer
Glucose is very expensive, unlike caster sugar (sucrose, also commonly called "table sugar") which does the job, and is much easier to work with. Glucose in the modern kitchen is only really used in meringues.
