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EFFECT OF SUGAR AND FAT REPLACERS ON THE TEXTURE OF BAKED GOODS

✍ Scribed by MAURICIO SERGIO ESTELLER; RENATA LIRA AMARAL; SUZANA CAETANO DA SILVA LANNES

Book ID
111346771
Publisher
John Wiley and Sons
Year
2004
Tongue
English
Weight
435 KB
Volume
35
Category
Article
ISSN
0022-4901

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## Abstract Fat mimetics, namely Raftiline, Simplesse, C\*deLight and polydextrose, diluted in water to give a gel with 200 g kg^βˆ’1^ concentration, were used for partial fat replacement and polyols, namely lactitol, sorbitol and maltitol, for sugar replacement in low‐fat, sugar‐free cookies. Raftil