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==Applications in baking== The use of different substances' hygroscopic properties in [[baking]] are often used to achieve differences in moisture content and, hence, crispiness. Different varieties of sugars are used in different quantities to produce a crunchy, crisp cookie (British English: biscuit) versus a soft, chewy cake. Sugars such as [[honey]], [[brown sugar]], and [[molasses]] are examples of sweeteners used to create moister and chewier cakes.<ref>Sloane, T. O'Conor. Facts Worth Knowing Selected Mainly from the Scientific American for Household, Workshop, and Farm Embracing Practical and Useful Information for Every Branch of Industry. Hartford: S. S. Scranton and Co. 1895.</ref>
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