baking degrees
December 30th, 2010
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What happens to Stevia over 389 degrees (F)?
I’ve seen in many places how it “isn’t recommended” to use Stevia in recipes that require baking over 389 degrees fahrenheit. But not one of these sites (or the many others I have searched) can explain why. If anyone has an explanation, and some kind of credible resource to back it up, i’m very interested to hear why. Thanks.
Some chemicals break down or undergo reactions at high heats, as high heat provides the energy needed to change a chemical structure.
Betty’s Baked Chicken Tenders with Dipping Sauce Recipe
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