Is Brown Sugar Better Than White Sugar?
- 30 Sep, 2020
What Is Sugar ?
Sugar is basically a carbohydrate but if we define it scientifically then it can be called as the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Table sugar, granulated sugar, or regular sugar, refers to sucrose, a disaccharide composed of glucose and fructose. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. There are mostly two types of sugars, i.e. white sugar and brown sugar. White sugar is the most widely used sugar type in our culinary uses while we've been continuously told that brown sugar is quite healthier. Here's a brief with the proper data and facts stating the fact we know but the reason behind we might be unaware about. Here we'll be comparing both the types of sugar on different bases.
White and brown sugar originate from the same crops either the sugarcane or sugar beet plant, they are quite similar. Brown sugar is a mixture of white sugar and molasses, which is a type of sugar-derived syrup. Amount of molasses is responsible for its darker color and slightly increases its nutritional value. The most significant nutritional difference between the two is that brown sugar has slightly higher calcium, iron, and potassium contents.That said, the amounts of these minerals in brown sugar are insignificant, so it’s not a good source of any vitamins or minerals. Brown sugar also contains slightly fewer calories than white sugar, yet the difference is minimal. One teaspoon (4 grams) of brown sugar provides 15 calories, while the same amount of white sugar has 16.3 calories.
Sugar is produced in tropical climates where sugarcane or sugar beet plants grow. Both plants undergo a similar process to produce sugar. However, the methods used to make it into brown and white sugar differ. First, the sugary juice from both crops is extracted, purified, and heated to form a brown, concentrated syrup called molasses. Next, the crystallized sugar is centrifuged to produce sugar crystals. A centrifuge is a machine that spins extremely fast to separate sugar crystals from molasses. White sugar is then further processed to remove any excess molasses and create smaller crystals. Subsequently, it’s run through a filtration system that’s often made with bone char, or crushed animal bones, to form white sugar. Refined brown sugar is simply white sugar that has had molasses added back into it. Meanwhile, whole, unrefined brown sugar undergoes less processing than white sugar, allowing it to retain some of its molasses content and natural brown color.
White and brown sugar can be used in different ways in baking and cooking.While they can sometimes be used interchangeably, doing so may affect the color, flavor, or texture of your final product. The molasses in brown sugar retains moisture, so using it will result in baked goods that are softer yet denser. For example, cookies made with brown sugar will be more moist and dense, whereas cookies made with white sugar will rise to a greater extent, allowing more air into the dough and resulting in an airier texture.
For this reason, white sugar is used in a number of baked goods that require adequate rising, such as meringues, mousses, soufflés, and fluffy baked goods. In contrast, brown sugar is used for dense baked goods, such as zucchini bread and rich cookies. Other uses for brown sugar may include rich glazes and sauces, such as barbecue sauce.They have different flavor profiles and coloring. The main differences between white and brown sugar are their taste and color. Swapping white sugar for brown sugar in recipes will affect the color of foods, giving a light-caramel or brown hue. Contrarily, baking with white sugar will result in a lighter-colored product. Thus, whichever you choose will depend on your desired end result.
Brown and white sugar also have unique flavor profiles. Brown sugar has a deep, caramel or toffee-like flavor due to the added molasses. For this reason, it works well in chocolate cakes and cookies, as well as rich fruit cakes. On the other hand, white sugar is sweeter, so you can use less of it to attain your desired taste. Its neutral flavor makes it a versatile ingredient in baking, working well in fruit sponges and sweet pastries.
Which Sugar Should You Choose?
Choosing between white or brown sugar should be a personal preference. They are nutritionally similar, resulting in similar health effects. Keep in mind that it’s recommended to limit your intake of sugar, as eating too much may harm your health. We just need to know that any form of sugar, white sugar or brown sugar are similar and basically brown sugar is white sugar with molasses and has slightly less concentrated sweetness with its tiny bit of syrup. Moderation is the key for any diet, if we use both brown sugar and white sugar in optimum quantities then it would do no harm to the bodies.