Baking diminishes calories from pastries
People going on a diet often avoid sweet treats such as cookies and brownies as it is known to be packed with sugar and loaded with calories.
Fortunately for pastry lovers, a new Canadian research points to possible good news if you are counting calories or are concerned about blood-sugar levels.
According to the study from the University Of Britisth Columbia (UBC), the baking process could diminish the calories and sugar from baked goods, meaning the calorie content displayed on the label might not be the actual calories you consume.
The study’s lead author, Ningjian Liang, a food science PhD student at the time of the research said that they found, on an average, up to 20 percent of sugar was lost in cakes made with invert sugar. In cakes that were made from sucrose, which is table sugar, we observed around five to eight per cent of sugar loss.
UBC food scientists measured the calories from sugar content before and after the browning process. They made two kinds of cake dough: one using invert sugar (a mixture of fructose and glucose) and another using sucrose (table sugar), and then compared the amount of sugar retained in each cake after baking. After which, the samples were freeze-dried, ground into powder and put through a laboratory process using enzymes to mimic human digestion.
UBC Professor David Kitts, who also participated in the study, explained that the browning reactions convert the sugar into compounds that aren’t digestible or absorbed.
These non-digestible products may be used by the microbiome or excreted “sugars are very reactive when they’re heated, and the products of these reactions may not be available to the host and, therefore, the calories associated with them are also not available to the host,” he said.
In report from CBC Canada, Food scientist and associate food chemistry professor at Ryerson University Yvonne Yuan expressed interest on the study.
“There is the concern of sugar intake in the diet, and we know that baked goods have perhaps been a concern in the most recent past around fats, but also now with the renewed food labelling concerns around sugars. It’s certainly timely,” she said.
The World Health Organization recommends that added sugars not exceed 10 pecent of total calories for adults and children, while Canadian health agencies suggest no more than 11 to 13 percent of total calories.