The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products – A review
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DOI: 10.1016/j.tifs.2021.03.009
Abstract: Abstract Background Consumers are increasingly concerned with high sugar and aging quality in bread. The use of sugar alcohols as sugar replacers in bakery products is a common practice, due mainly to their modulating process… read more here.
Keywords: sugar alcohols; quality; effects sugar; sugar ... See more keywords