Sucrose replacement in high ratio white layer cakes.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8170
Abstract: BACKGROUND Several commercially available alternative sweeteners have potential in reducing the caloric content of baked products. Sugar alcohols and natural sweeteners have similar bulk as sucrose and can replace sucrose directly. High intensity sweeteners have… read more here.
Keywords: layer cakes; replacement high; sucrose replacement; high ratio ... See more keywords
Processing suitability of healthful carbohydrates for potential sucrose replacement to produce muffins with staling retardation
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109565
Abstract: The effects of the addition of sucrose alternatives on muffin-making performance were assessed through rapid viscoanalysis (RVA), differential scanning calorimetry (DSC), and muffin baking, including a storage test for potential sucrose replacement. Sucrose and three… read more here.
Keywords: replacement; isomaltulose mylose; potential sucrose; produce muffins ... See more keywords