White sugar and brown sugar are both essential ingredients in baking, and the sweet flavor they promote is irreplaceable in baked goods like cakes, cookies, cupcakes, and quick breads. Though both types of sugar contribute to the flavor and texture, there are differences between the two that can impact the finished product. So, which should you reach for in your next baking project? We spoke to a pastry expert to help us break down the differences between white sugar and brown sugar and when you should use each.
To make white sugar, sucrose is extracted from either sugar beets (the root of the plant) or refined sugar cane. It gets filtered to make it white, leaving behind molasses as a (delicious and nutritious) byproduct. “To get bright, white granulated sugar, all of the molasses is removed from the sugar as it’s processed to leave a pure, sweet-tasting white crystal,” says Baldwin. Once filtered, the sugar then gets crystallized to appear as the granules we know it by. White sugar is colorless when added to other ingredients. It is also odorless and has a neutral, sweet flavor. It is extremely versatile and can be used in baked goods, savory foods, beverages, and sauces.
What Is Brown Sugar?
Brown sugar is white sugar with the molasses added back in, says Baldwin. In the U.S., brown sugar can typically be found in two styles: light brown sugar and dark brown sugar, and the difference between the two lies in the amount of molasses present.
The amount of molasses added back in determines the flavor, color, and moisture content. Dark brown sugar has about double the amount of molasses as light brown sugar, therefore imparting a darker color and stronger, more caramelized flavor. Due to the higher moisture content, it’s essential to store brown sugar properly to prevent it from drying out.
How They Are Used Differently
Baking: Both brown sugar and white sugar are used in baking; there is a difference in how they contribute flavor and moisture content. Generally, you should follow the recipe and use the type of sugar called for. Swapping brown sugar for white sugar, for example, may change the texture and make a baked good too moist, or the caramel flavor of the brown sugar could overpower the other flavors in the cake or cookie.
Keep in mind when baking that brown sugar helps to promote a dense, chewy texture thanks to the moisture content in the molasses. Think: chewy brownies or soft, dense chocolate chip cookies. On the other hand, white sugar helps to create crispy, crunchy cookies that have a drier texture.Many baking recipes use white and brown sugars to get the best aspects of both.
Savory uses for brown sugar: As brown sugar has a more prominent, caramel-like flavor, it is used where this stronger flavor is desirable. Examples include some baked goods or desserts but generally not in savory foods. However, it can be a great choice for meat rubs or marinades when you want to impart a richer, more caramelized flavor.
Savory uses for white sugar: In addition to being widely used in baking, white sugar is also often used in small amounts to balance out savory or acidic dishes, like in this baked salmon sushi.
Drinks: Because white sugar has a more neutral flavor, it’s the type of sugar most typically used to sweeten beverages like lemonade, iced tea, or coffee.
Substituting Brown Sugar for White Sugar
In a pinch, Baldwin says that brown sugar and white sugar can be swapped in most recipes, but you should keep in mind the properties of each sugar before making the switch, remembering that brown sugar will bring more color, moisture, and flavor. This will not impact a marinade or sauce but can alter a cake. Additionally, she says, "Because molasses is acidic, it can change the way your baking soda reacts in the recipe." The effect will likely be minimal for most recipes, but you may want to increase the baking soda slightly to account for the extra acidity.
Keep in mind when baking that brown sugar helps to promote a dense, chewy texture thanks to the moisture content in the molasses. Think: chewy brownies or soft, dense chocolate chip cookies. On the other hand, white sugar helps to create crispy, crunchy cookies that have a drier texture.
Refined brown sugar is simply white sugar with molasses added to it. This means that brown sugar is pure, unrefined sugar and undergoes less processing than white sugar, allowing it to retain some of its molasses content and natural brown color.
Health experts say that moderation is key while consuming brown or white sugar. Brown sugar may be better than white sugar for baking recipes and rich in flavor. While both sugars impact blood sugar levels, regardless of type, they can lead to weight gain, dental issues, and an increased risk of health problems.
Brown sugar is refined white sugar with some molasses added back in. Which chemical is the reason you should not feed your cat or dog chocolate? Why are eggs often included in baked goods?
When all else fails, you can replace brown sugar with an even measurement of granulated white sugar without fear of ruining your recipe. White sugar lacks the same rich flavor that brown sugar adds, but depending on the type of recipe, you may not notice much flavor change at all.
Brown sugar is definitely a healthier option than refined white sugar. It is processed in a completely natural way to maintain as much of the sugarcane's natural nutrition as possible, including vitamins and minerals.
- Rich In Nutrients and Minerals: Brown sugar contains a lot of nutrients and Minerals such as calcium, iron, potassium, and antioxidants, which further protect the cells from any of the damaging as well as have you make teeth and bones stronger, regulate blood pressure, and increase the production of red cells.
So is there a definitive answer to which is healthier, honey or sugar? Both should be consumed in limited amounts. Honey may have a slight edge, but excess consumption of either is more dangerous to your health than the advantage of choosing one over the other.
For people with diabetes, the use of brown sugar has no healthier effects than white sugar. Users should note that any added sugars should be limited as part of a healthy, well-rounded diet. Excess sugar intake is strongly linked to the risk of heart disease, type 2 diabetes, obesity, and fatty liver disease.
Even though the shelf life of brown sugar is indefinite, it's best to use it within two years of purchase for maximum flavor. Don't store brown sugar in the refrigerator. However, if you are in a very dry area or are going to keep it for a long time, you may want to freeze it.
An additional production stage, using sugar cane syrup, is required in order to produce brown sugar. Actually,Brown sugar is refined white sugar with a molasses syrup mixed in, then dried again. This additional process makes the product more expensive than white sugar.
While light and dark brown sugar are interchangeable, they're not exact substitutes. Using dark brown sugar when a recipe calls for light will give your final product a more robust taste and a darker color, and it might slightly affect the texture.
The main difference between white sugar and brown sugar is the presence of molasses. This gives brown sugar a distinctive flavor, color and moisture level that makes it stand out from regular white table sugar.
White sugar is produced through a purifying process that removes a brown syrup called molasses. On the other hand, brown sugar either undergoes less processing to retain its molasses content or is produced by mixing white sugar with molasses.
Raw sugar on the other hand is healthier than all other forms of processed sugar including brown sugar. Since it does not go through several chemical treatments, it retains its natural properties and contains traces of minerals such as phosphorus, calcium, and iron.
Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder. Baking soda can be substituted for baking powder by dividing the amount of baking powder needed by 4 and adding twice that amount of cream of tartar.
Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.
For people with diabetes, the use of brown sugar has no healthier effects than white sugar. Users should note that any added sugars should be limited as part of a healthy, well-rounded diet. Excess sugar intake is strongly linked to the risk of heart disease, type 2 diabetes, obesity, and fatty liver disease.
Raw sugar isn't even really raw. It's just slightly less refined, so it retains some of the molasses. But there's no real health real benefit from it. "There's no more nutritional value in raw sugar than there is in white sugar or brown sugar," Nonas said.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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