Dextrose Monohydrate: increases the softness of baked goods

If you're looking for an ingredient to help improve the softness of your baked goods, Dextrose Monohydrate is definitely a solution worth considering.

It is a monosaccharide (simple sugar) obtained by the splitting (enzymatic breakdown) of more complex sugars, such as starch .

How to use

Dextrose monohydrate is primarily used to increase the softness and promote greater growth of baked goods , especially those made with flours with poor baking properties (spelt, rye, rice, etc.). Since these flours do not produce a sufficiently "hermetic" gluten, using dextrose promotes a very high production of carbon dioxide , which compensates for the lack of "hermetic" gluten.

The percentage of use varies between 0.5 and 3% depending on the flour used in the recipe.

Dextrose diluted with water can also be used to glaze baked goods. Furthermore, being an exceptional antifreeze, it is used to prepare ice cream and semifreddo .

Dextrose is also used in the preparation of sweets, in cooking sugar and in nougat .