4. High Rise
The recipes calling for baking soda; such as sponge cake, may give smaller rise when substitute the sugar with D-et. You may add extra 1/2 teaspoons of baking soda and 1/2 of milk powder for every cup of sugar required.

5. Yeast
D-et does not activate yeasts. In the recipes where sugar is needed to work with yeast; such as bread, rolls, buns, etc, Please give at least 2 teaspoons of sugar when the yeast is added.

6. Browning
D-et may not brown the same way sugar does. Browning effect may be added on the skin of baked food by applying some butter or oil on the dough before baking.

7. Texture
In baked food; such as cakes, pies, cookies; sugar contributes to sweetness and texture. Substituting sugar with D-et may give drier and flakier texture. These menus need quite a lot of adjustment to make up the texture desired. For example, if the ingredients include eggs and butter, you may be needed to add more eggs and butter.