Sugar replacement in sweetened bakery goods |
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Authors: | Susanne Struck Doris Jaros Charles S. Brennan Harald Rohm |
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Affiliation: | 1. Institute of Food Technology and Bioprocess Engineering, Technische Universit?t Dresden, , Dresden, 01062 Germany;2. Department of Wine, Food and Molecular Biosciences, Lincoln University, , Lincoln 7647, Canterbury, New Zealand |
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Abstract: | This review presents the state‐of‐the‐art concerning the application of natural and artificial high‐intensity sweeteners, fructans and bulking agents such as polyols as sugar replacers in sweet‐baked goods and their effects on product characteristics. The recent much publicised attention given to weight gain of the population and its consequences on the occurrence of diet‐related diseases in developed countries has influenced the food manufacturers attempts to provide the consumer with reduced energy products. The replacement of sucrose in sweet bakery products by alternative natural or artificial sweeteners can be a challenging issue. Sucrose as a main ingredient in sweet bakery products contributes, aside from providing sweetness, to numerous processing and product characteristics. Intense sweeteners have a high sweetness compared with sucrose but lack in their contribution to the body of the product, whereas the replacement of sucrose with bulking sweeteners may result in products with a similar body but a lack in taste and flavour. |
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Keywords: | Artificial sweetener cake cookie energy reduction natural sweetener polyols sucrose |
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