Your question got me reading up on biochemical aspects of fructose & sucrose!
Fructose has a higher perceived degree of sweetness & also tends to hold on to moisture longer, This property probably makes cakes more moist if you use fructose instead of sugar.
Fructose also has a bit of an antifreeze property so you may want to avoid it in soft serve frozen dishes.
Dishes that require starch to set are better off with fructose because Fructose increases starch viscosity more rapidly so if you're thinking of making a pudding thickened with cornstarch, go with the fructose.
Disclaimer: I composed this answer based upon the wikipedia entry for fructose: For full details here's the link: http://en.wikipedia.org/wiki/Fructose
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Fructose has a higher perceived degree of sweetness & also tends to hold on to moisture longer, This property probably makes cakes more moist if you use fructose instead of sugar.
Fructose also has a bit of an antifreeze property so you may want to avoid it in soft serve frozen dishes.
Dishes that require starch to set are better off with fructose because Fructose increases starch viscosity more rapidly so if you're thinking of making a pudding thickened with cornstarch, go with the fructose.
Disclaimer: I composed this answer based upon the wikipedia entry for fructose: For full details here's the link: http://en.wikipedia.org/wiki/Fructose