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..

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.