Use of xylose in baking?
I was recently trying to find glucose locally. While I did not find glucose, I found an Asian store that sold xylose (the five carbon version of glucose). From a quick search of the inter webs, it looks that xylose is 70% as sweet as sucrose (table sugar) while glucose is 74% as sweet as sucrose. I assume that I can substitute xylose for glucose in cookies/cakes. Any experience with this would be helpful. Thanks.