Does Agave Nectar degrade to fructose with conventional home baking? I read the inulin answers, but agave nectar is not "pure" inulin. It's a combo of fructose (mostly) and some glucose bound in polysaccaride chains. My understanding that at room to body temps, it's partially degraded (at any glucose-fructose bonds, but not at fructose-fructose bonds except maybe if intestinal flora degrade those bonds). But if I bake (about 350 degrees F) veggies with Agave Nectar, am I ending up with more fructose (molecular, as a mono-saccharide) than I stared with? Thanks for any info!
Most of the fructose is unbound like that in HFCS. It's likely a mixture of fructose, glucose and sucrose. It doesn't matter if it degrades during cooking, because the weak glycosidic bonds in sucrose are cleaved during absorption.