Sugar cookies: sucrose vs. sucralose

Which of the following statements best describes a similarity between table sugar and sucralose on a molecular level?

• Both are composed of glucose and fructose.

• Both contain chlorine atoms.

• Both are carbohydrates.

• Both have the same molecular weight.

Why does sucralose tend to make cookies that are dry and crumbly compared to those made with table sugar?

• Sucralose has a higher melting point.

• Sucralose does not attract water as effectively as sugar.

• Sucralose is less sweet than sugar.

• Sucralose reacts with baking soda differently.

Explain how the ability of sugar to attract water affects the texture of baked goods.

• It makes baked goods more dense.

• It helps retain moisture, making them softer.

• It causes baked goods to rise more.

• It makes baked goods more brittle.

What is the primary reason sucralose is used as a sugar substitute in baking?

• It is cheaper than sugar.

• It is sweeter than sugar, while being 0 calories.

• It has a similar molecular structure to sugar.

• It enhances the flavor of baked goods.

Identify the structural difference between sucralose and sucrose.

• Sucralose has additional hydroxyl groups.

• Sucralose has chlorine atoms replacing some hydroxyl groups.

• Sucralose has fewer carbon atoms.

• Sucralose has a different ring structure.

Discuss how the ability of sugar to attract water to itself influences the shelf life of baked goods.

• It makes them spoil faster.

• It helps maintain moisture, extending shelf life.

• It causes them to dry out quickly.

• It has no effect on shelf life.

Based on how the sugar cookies with sucralose turned out, what would be a recipe adjustment to make the cookies less dry?

• Increase the baking temperature.

• Add more liquid ingredients.

• Use more sucralose than sugar.

• Reduce the baking time.

What elements make up carbohydrates?

• Carbon, hydrogen, nitrogen, oxygen
• sulfur, carbon, hydrogen
• glucose and fructose
• carbon, hydrogen, oxygen