The difference between invert syrup and glucose syrup in baking

Invert sugar syrup and glucose syrup, baking time are we more commonly used to sweeteners, but the two still have some differences, so if we use every day to pay attention to distinguish, then invert sugar syrup and glucose syrup in What are the differences in the role of baking? Let's take a look together below
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First of all, the effect is different.
Glucose syrup is mainly used for glaze, or in the production of soft and hard candies, and can also be used as boiled caramel
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The second is the difference in usage.
When glucose syrup is used, it will be heated to decompose into colored substances, and it can easily react with some nitrogenous substances in protein to produce brown caramel, which is very unique.
The flavor of the inverted syrup needs to be frozen when used
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Finally, the different glucose syrups contain a small amount of maltose and dextrin.
The characteristic of inverted syrup is that it can be stored for a long time, but it will not crystallize
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In the above article, the difference between softening syrup and glucose syrup in baking has been introduced for everyone
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