I see glucose being used in cake to make them soft and moist. Now I'm wondering if glucose could have the same effect in bread.

Can glucose be used in a brioche type bread? Perhaps as part of complete substitution for the recipe's sugar. If so, is there a difference in using powder vs syrup?

  • white honey works too, however replacing sugar with honey changes the chemistry of the dough. Why don't you try it as a test and let us know the results. I dont't hink you will like the results, but who knows – Escoce Dec 4 '18 at 16:58

Brioche is naturally soft and moist, that's why you're using milk and eggs.
Is yours not soft enough? That sounds like a rising problem rather than needed fancy sugar, more suitable for industrial use..

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