多糖；替代蔗糖；烘焙；风味

SummaryThis 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.

d-Allulose, a C-3 epimer of d-fructose, is a rare sugar with ∼70% of the sweetness of sucrose but a caloric content of only 0.4 kcal/g. Due to its low-calorie nature, d-allulose has garnered increasing interest in the food industry. This study was the first attempt to explore the effect of d-allulose as a sucrose replacer on the properties of sponge cake, a widely consumed high-sugar product. Substituting sucrose with d-allulose generated negligible impact on the batter system, while pronounced differences in physicochemical properties of cakes were detected, including specific volume, texture, microstructure, color, and antioxidant activity. In addition, sponge cake containing d-allulose displayed a distinctive aroma volatile profile, with more furans and pyrazines generation. Furthermore, correlations of physicochemical properties across all formulations were depicted, and the potential mechanism behind the property alterations modulated by d-allulose was revealed from the perspectives of starch gelatinization and browning reactions. Overall, this study provides insights into the application potential of d-allulose as a sucrose substitute in bakery product. PRACTICAL APPLICATION: This study elucidates the effect of d-allulose as a low-calorie sugar substitute on sponge cakes. This finding is valuable for the food industry, providing insights into a healthier alternative to traditional sugar in baked goods.

Replacing the amount of sugar in pastries with functional ingredients may be a strategy of interest to food manufacturers. Reducing the content of sugar in pastries and bakery products could be a measure to reduce diseases such as obesity, diabetes, cardiovascular disease, tooth decay, and cognitive impairment. Additionally, energy consumption, greenhouse gas emissions, and global warming potential are the main issues in sugar beet agricultural production systems. Due to the multiple roles that sugar has in the dough (i.e., provide energy, sweeten, improve the structural characteristics, extend shelf life, limit the swelling of the starch, give color and flavor to ripe products, and ensure the preservation of products), there have been attempts at substituting sugar in percentages of up to 100% in different products such as cakes, muffins, pies, biscuits, cookies, and bread. From the points of view of technology and consumer perception, the best substitutes are apple puree, inulin, oligofructose, stevia, apple pomace, polydextrose, dried apples, Nypa fruticans sap, grape juice/syrup, and date powder/syrup. Depending on the substituent, when substituting sugar in percentages from 10 to 100%, improvements were obtained in terms of texture, rheological properties, sensory properties, consumer acceptability, and physicochemical and nutritional properties.

Abstract High levels of sucrose in foods present a great risk of obesity and type 2 diabetes. Therefore a low sucrose intake is strongly recommended. Sweet baked products incorporate high levels of sucrose. Sucrose in the original cake formulation was reduced and replaced with apple pomace, whey permeate, oligofructose, polydextrose. An acceptable sucrose reduction of between 21 and 27% was achieved. Cakes containing apple pomace had the lowest specific volume (1.8 cm3/g) and highest crumb firmness (8.60 N) (P  Industrial relevance Public awareness about the health risks of diets high in sugar have increased dramatically for the last number of years. Governmental and professional groups have recommended sucrose to be reduced in certain food products; therefore the food industry is now seeking ways to reduce the sugar by substituting other materials. However, most people enjoy the taste and texture of high sugar foods, and may not want to give them up. As sugar is present in such significant amounts in cakes, altering the level used will greatly affect dough consistency and final product characteristics. Efforts have made over the last number of years to explore alternative sweetening ingredients including bulk sweeteners (polyols) and high intensity sweeteners as sucrose replacers (Di Monaco et al., 2018). However, recent consumer trends indicate a movement towards a ‘clean label’. Clean label implies a food a low number of ingredients and ingredients with names with the consumer can understand (Skelke, 2018). Polyols and high intensity artificial sweeteners are not considered to be a ‘clean label’ ingredient, and therefore alternatives must be reviewed. This study investigates the use of clean label sweetening ingredients. Apple pomace and whey permeate are by-products of the juice and dairy industry. Both polydextrose and oligofructose can be classified as dietary fibres, and also provide other functional properties to the cake.

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 healthful carbohydrates (allulose, isomaltulose, and Mylose) were used in the study. RVA and DSC results showed that the retardation in starch gelatinization and pasting onset using sucrose or the alternative sugars depended on the sugar added compared to water alone and followed this order: water < allulose < Mylose < isomaltulose ≈ sucrose. Muffins with isomaltulose or Mylose replacement produced a volume equivalent to those made with sucrose, but muffins with allulose content greater than 50% showed a significantly smaller volume. In addition, muffins formulated with isomaltulose or Mylose were of an equivalent or softer texture than those made with sucrose, whereas those with allulose content higher than 50% were much firmer. Among the alternative carbohydrates, isomaltulose might be applied successfully to produce muffins with a lower glycemic impact and calorie content; Mylose might also be used to produce muffins with decreased added sugar. Isomaltulose- or Mylose-replaced muffins showed decreased firmness during storage and significantly lower slopes in the firmness versus storage time curve compared to muffins with sucrose, suggesting effective staling retardation.

Due to its structural and organoleptic functions, sucrose is one of the primary ingredients of many baked confectionery products. In turn, the growing awareness of the association between sugar overconsumption and the development of chronic diseases has prompted the urgent need to reduce the amount of refined sugar in foods. This study aimed to evaluate the effect of complete sucrose replacement with inulin-type fructans (ITFs), namely fructooligosaccharide (FOS), inulin (INU) or oligofructose-enriched inulin (SYN), with different degrees of polymerization on the technological parameters and sensory quality of gluten-free sponge cakes (GFSs). The use of ITFs as the sole sweetening ingredient resulted in the similar appearance of the experimental GFSs to that of the control sample. In addition, all GFSs containing ITFs had similar height, while their baking weight loss was significantly (p < 0.05) lower compared to the control products. The total sugar exchange for long-chain INU increased the crumb hardness, while the crumb of the GFS with FOS was as soft as of the control products. The sensory analysis showed that the GFS containing FOS obtained the highest scores for the overall quality assessment, similar to the sugar-containing control sponge cake. The results obtained prove that sucrose is not necessary to produce GFSs with appropriate technological parameters and a high sensory quality. Thus, it can be concluded that sucrose can be successfully replaced with ITF, especially with FOS, in this type of baked confectionery product.

Abstract We review the functionality of sucrose during the manufacture of cakes from the perspective of sugar replacement. Besides providing sweetness, sucrose has important functionalities concerning structure formation. These functionalities also need to be mimicked in reformulated cakes. First, we review the hypotheses, concerning the development of structure and texture of cakes during manufacturing, which are conveniently summarized in a qualitative way using the Complex Dispersed Systems methodology. Subsequently, we represent the changes of the state of the cake during manufacturing in a supplemented state diagram, which indicates the important phase transitions occurring during baking. From the analysis, we have learned that sucrose act both as a plasticizer and as a humectant, modifying the phase transitions of biopolymers, dough viscosity, and water activity. If sugar replacers exactly mimick this behavior of sucrose, similar textures in reformulated cakes can be obtained. Physical theories exist for characterizing the plasticizing and hygroscopic behavior of sugars and their replacers. We have shown that the starch gelatinization and egg white denaturation can be predicted by the volumetric density of hydrogen bonds present in the solvent, consisting of water, sugar or its replacers, such as polyols or amino-acids.

… sucrose, such as sugar beet or sugar cane, and still contains … replace sucrose in baked products. However, there are two major problems … colors and flavors that are used widely …

… functional roles of sugar in foods can limit its substitution. … Sugar plays several roles in food, as widely described [6, 7, 8•, … of sugar is its sweet taste, but it also contributes to the flavor …

… sucrose content, perceptible fenugreek flavor and increased dietary fiber as against cake with sugar… It is also considered as an effective sugar alternative for those on low-carbohydrate …

… properties of sucrose and sugar substitutes, particularly in … color and flavor to the products, brown sugar has softening capa… general rule for structures of oligo- and polysaccharides. In …

Changes in the rheological properties of dough, as well as the microstructural, mechanical, and sensory properties of sponge cakes, as a function of the substitution of sucrose in a formulation with maltitol, erythritol, and trehalose are described. Moreover, the relationship between the examined properties was investigated. The replacement of sucrose with maltitol or trehalose did not affect the consistency index, whereas erythritol caused a decrease in its value. X-ray tomography was used to obtain the 2D and 3D microstructures of sponge cakes. All studied sweeteners caused the sponge cakes to have a typical porous structure. Erythritol and maltitol resulted in about 50% of the pores being smaller than 0.019 mm2 and 50% of the pores being larger than 0.032 mm2. Trehalose resulted in a homogeneous microstructure, 98% of whose pores were similar in size (0.019 to 0.032 mm2). The sponge cakes with polyols had a higher structure index than did the trehalose and sucrose samples. There were also significant differences in color parameters (lightness and chromaticity). The crust of the sponge cake with sweeteners was lighter and had a less saturated color than the crust of the sponge cake with sucrose. The sponge cake with maltitol was the most similar to the sponge cake with sucrose, mainly due to the mechanical and sensory properties. Trehalose led to the samples having high adhesiveness, which may limit its application as a sucrose substitute in sponge cake. Sensory properties were strongly correlated to cohesiveness, adhesiveness, and springiness and did not correlate to the 2D and 3D microstructures. It was found that 100% replacement of sucrose allows for a porous structure to be obtained. These results confirm that it is not the structure, but most of all the flavor, that determines the sensory perception of the sponge cakes.

… sensory analysis of low-sucrose muffins in which the sucrose had been totally or partially replaced (… Sucrose replacement in baked products needs to consider both the sweetness and …

Abstract The prebiotic efficacy of microbial polysaccharides pullulan, xanthan, and gellan was examined by in vitro digestion and in vitro fermentation. In vitro digestion study showed that pullulan exhibited a lower degree of hydrolysis (DOH) than xanthan and gellan. In vitro fermentation study showed that pullulan has improved the stimulating effect on the growth of probiotics. Thermo-gravimetric report showed the possible application of pullulan in bakery products. In this study, pullulan enriched bread formulations at varying concentrations with both refined wheat and wheat-based bread was done. Pullulan showed a positive correlation with probiotic growth and a negative correlation with water absorption. The nutritive value and physicochemical properties of the bread varieties were investigated. Bread samples with 2% pullulan exhibited most acceptable sensorial attributes, whereas the formulations with 8% and 10% pullulan were found to be much softer and darker. The in-vitro digestibility and fermentation of bread samples showed that Pullulan enriched breads were more resistant to hydrolysis by AGHJ than the standard bread samples. Prebiotic efficacy measured using Prebiotic Activity Score (PAS) was higher for pullulan among other polysaccharides and pullulan enriched breads against standard bread.

… The Mark-Houwink-Sakurada equation (3) of pullulan standard was … baked cheese cake made using polyfructan as a fat and/or sugar substitute showed excellent quality on sensory …

… quality of sugar, low sugar, and even sugar free baked goods by replacing the role of sugar, … be useful in improving the sensory properties and shelf life of different baked products. It is …

… This study was to investigate the combined effect of polydextrose and guar gum, as a fat … properties of developed Sungyod rice cookies (SYRC). The variation of polydextrose (5.00-9.50…

… Related to studies on cookie baking with various sugars and for sugar replacement, but … alcohols (xylitol, lactitol, maltitol, and polydextrose) on cookie-baking performance. But …

… Polydextrose as fat mimetic and maltitol as sugar substitute resulted in very hard and brittle products. Further fat replacement … -fat, sugar-free cookies had significantly lower flavour and …

… for taste, flavour and acceptability. Based on the physico-sensory characteristics of dough and … for replacement of sugar with polydextrose, powdered cellulose and soy fibre cookies. …

… to produce biscuits with a complete replacement of sugar, to use a … a sweet taste like that of sugar with the use of sucralose. … cookies was 582 g; it decreased with polydextrose cookies (…

… sucrose. In summary it was possible to replace sucrose with the polydextrose substitute, … , and at the same time showing similar quality characteristics to the sugar containing control. …

… -chain (a sweet taste resembling that of sucrose) or long-chain fructans (a neutral … substitution of wheat flour by chickpea flour (ChF), as well as replacement of sucrose by polydextrose …

… as influences of inulin and polydextrose mixtures as sucrose replacers on rheological … sugar-free chocolate. Increasing inulin concentrations with simultaneous reduction in polydextrose …

… without polydextrose were compared to sucrose in shortbread … a substitution of polydextrose for one-third or less of the sugar… analysis (odor, taste, and flavor evaluation) with special em…

The physical, chemical, thermal, rheological, and sensory characteristics of spreads with noncarbohydrate nutritive sweeteners (such as polyols), produced on ball mill, could be predicted. Spreads with 70 and 100% maltitol, as a sweetener, produced on different temperatures (30, 35, 40°C) and mixer speed rotations (60, 80, 100 r/min), give the spreads with very good or excellent sensory characteristics, characteristic spreadability without sandiness (gritty texture), good melting behavior, and pleasant taste. Both process parameters are very important and have the dual effect on spread quality. The best spread quality, considering all characteristics, has the spread with 100% maltitol, produced on the highest process parameters (40°C, 100 r/min).

Abstract Background Lifestyle modifications related to change in the eating quality and quantity along with mental stress led to the prevalence of non-communicable diseases. Based on the consumers demand, food scientists are now focusing on developing low-calorie/high-fiber functional foods. A biscuit which includes variety of ingredients proved to be a prominent vehicle for incorporating functional ingredients like whole grains, dairy ingredients, fat replacer, artificial sweeteners, etc. Use of highly nutritious, under-utilized minor cereal like pearl millet, use of whole grains flours like wheat and Bengal gram along with dairy ingredients like skimmed milk powder and whey protein concentrate nutritionally complement and counterbalance each other to form a wholesome snack. Further incorporation of artificial sweeteners and fat replacer having functional properties not only decreases the caloric density but also aids in health benefits. Methods We investigated the formulation of multigrain flour through the level of substitution of whole wheat flour on (w/w) basis using Bengal gram flour and germinated pearl millet flour based on sensory evaluation. The prepared multigrain flour was then mixed with dairy ingredients to prepare dairy–multigrain flour. The sugar in the product was tried to replace maximally using blends of artificial sweeteners without affecting the sensorial perception. Two types of fat replacer were tried for their suitability in biscuits to maximally replace the fat from the product. The formulated product was evaluated for its proximate analysis and calorie density using bomb calorimetry. Results Bengal gram flour (BGF) at 6% and germinated pearl millet flour (GPMF) at 6% were found suitable to replace part of the whole wheat flour (WWF) to make multigrain flour. Skimmed milk powder and whey protein concentrate-70 were added at the rate of 7.8 and 7.0% (on product basis), respectively, to form dairy–multigrain composite. Binary blend of Maltitol and FOS-sucralose in the ratio 3:1 was found suitable to replace 100% of the sucrose in the biscuits. Polydextrose (PD) at 30% was more suitable than Simplesse® for partial replacement of fat. The formulated biscuits had 15.98% lower energy and 30% less fat content than that of control. Conclusion The study demonstrated that highly acceptable reduced-calorie biscuits can be produced by using dairy–multigrain composite flour with maltitol and FOS-sucralose (as sweetener) and PD (as fat replacer).

… The replacement of fat and sugar in cakes is a challenge as … work, inulin and oligofructose were used as fat and sugar … : fat replacement (0 and 50 %) and sugar replacement (0, 20, 30, …

… During this period the following analyses were performed: a texture profile, the content of mono- and … The addition of the inulin preparation caused an increase in the sugar content of …

Universidade Estadual Paulista (UNESP) Instituto de Biociencias Letras e Ciencias Exatas (IBILCE) Departamento de Engenharia e Tecnologia de Alimentos, Rua Cristovao Colombo, 2265

Abstract Inulin and oligofructose are classes of prebiotics belonging to a group of nondigestible carbohydrates referred to as inulin‐type fructans. While short‐chain fructooligosaccharides are enzymatically synthesized from the hydrolysis and transglycosylation of sucrose. Inulin‐type fructans and short‐chain fructooligosaccharides act as carbon sources for selective pathways supporting digestive health including altering the composition of the gut microbiota along with improving transit time. Due to their physicochemical properties, inulin‐type fructans and short‐chain fructooligosaccharides have been widely used in the food industry as partial replacements for both fat and sugar. Yet, levels of replacement need to be carefully considered as it may result in changes to physical and sensory properties that could be detected by consumers. Furthermore, it has been reported depending on the processing parameters used during production that inulin‐type fructans and short‐chain fructooligosaccharides may or may not undergo structural alterations. Therefore, this paper reviews the role of inulin‐type fructans and short‐chain fructooligosaccharides within the food industry as fat and sugar replacers and texture modifiers, their impact on final sensory properties, and to what degree processing parameters are likely to impact their functional properties.

… Beyond the direct (prebiotic effect) and indirect (fat/sugar substitution) health benefits to be … as measured by TPA (Texture Profile Analysis) was increased by the addition of 3% inulin in …

… sucrose and/or glucose syrup were first substituted: glucose syrup was replaced by FOS syrup and sucrose by inulin … The influence of different ratios of FOS and inulin on viscosity was …

… Mixture surface methodology using D-optimal design was found to be an effective technique to investigate the effects of fat and sugar substitution by inulin and oligofructose on bread …

… of inulin and 8 g/100 g of glucose + fructose + sucrose. Beneo-Orafti does not provide degree of polymerizations of inulin … of inulin resulted in higher hardness values of bread crumbs in …

… sucrose in water activity and crust colour (lightness, L*). Overall liking for sucrose substituted … , purchase intent of sugar substituted products was comparable to the control muffins. …

Sugar has multiple roles in baked products; competing for water and as such reducing starch gelatinisation and gluten development, behaving as a fluid during cooking, recrystallising on cooling; roles which influence properties such as aeration, texture and mouthfeel. Partial replacement with inulin, can provide beneficial nutritional and functional properties. This paper investigated the degree of polymerisation (DP) of two commercial inulins and their influence on baked product properties as a 30% sugar replacer. The two inulins varied substantially in their proportion of longer fructans (32.7% compared to 17.5% of DP > 11). The lower DP inulin led to a cake batter with very similar viscoelastic properties to the standard sugar batter, and subsequently to a very similar baked cake crumb structure, cake texture and mouthfeel. The higher DP inulin led to a more viscous batter, and cake with a less homogenous crumb structure that was perceived to be dryer and more mouthcoating. The subsequent use of the lower DP inulin in a biscuit formulation resulted in a slightly less elastic dough and consequently a softer and less crunchy biscuit. In summary, the success of inulin in providing functional properties that can enable sugar reduction in baked products is dependent on the degree of polymerisation of the inulin and rheological parameters needed in the specific bakery matrix.

Summary The application of sugar replacers used in bakery products is of growing interest to the food industry, as it provides the possibility of delivering products with reduced energy and sugar. The aim of this study was to investigate the textural properties and glycaemic responses of muffins made using stevianna and inulin. Two levels of sugar replacer were used (50% and 100%). Total replacement of sucrose gave muffins with a firmer texture than the control (P < 0.05); 50% replacement, however, gave a similar texture to control. The predicted glycaemic response was reduced in sugar-replaced muffins compared to control samples. In particular, the replacement of sucrose with 100% stevianna caused a significant decrease in the standardised area under the curve values. Therefore, there exists the potential to regulate the glycaemic response of muffins by the incorporation of 50% stevianna or 50% inulin without affecting their textural properties.

Inulin may be widely used in in the food industry due to its many health benefits. It has the potential to increase the insufficient nutritional quality of gluten-free bread. Therefore, the aim of this study was to test the applicability of inulin in rice baking. The impact of added inulin (5%, 10%, 20%, 30%, and 40%) on the dough’s rheological, bread’s textural and sensory characteristics was evaluated. The extensibility of rice dough during uniaxial deformation tests (8.5 mm) was improved by the added inulin (10.2–12.3 mm). The presence of inulin softened the dough and shifted the gelatinization temperature toward higher values. The added inulin also increased the loaf’s specific volume (1.16–1.48 mL/g), tenderized the breadcrumbs, increased the crumb porosity (36–58%), and generally improved the crumb structure. The panelists favored the sensory characteristics of breads with inulin. However, baking losses were increased in these breads as well (15.1–18.5%). The effect of the added inulin on the dough and bread characteristics generally rose with an increasing addition of inulin, reaching the maximum in samples with 30% inulin. The presence of 40% inulin deteriorated some characteristics of the bread. Therefore, the addition of up to 30% of inulin seemed to be optimal for rice bread.

Abstract Due to its dual function, inulin is an important prebiotic compound in the cereal industry, especially in bread production. In other words, improving technological features and creating health properties (such as reducing the risk of type 2 diabetes, heart disease, metabolic syndrome, and osteoporosis) have led to the widespread use of this compound. Inulin has many important technological functions in bread, including its ability to interact with water, create structure, and influence rheological properties, texture, and overall acceptability of the final product. Nevertheless, bread processing conditions can influence the structural integrity of inulin and thus affect its technological efficiency. Therefore, this review article aims to investigate the technological properties and factors affecting the stability of inulin during bread processing conditions. Generally, the addition of inulin could considerably improve the technical performance of bread. However, the stability of inulin depends on the formulation components, type of fermentation, and baking process.

The use of inulin in food is highly appreciated by consumers because of its prebiotic effect. In this study, the effects of increasing additions (5, 10 and 20%) of inulin as a substitute for wheat flour in bread production were investigated with regard to the physical, technological and rheological properties of the flour blends. Inulin reduced the water-binding capacity from 1.4 g/100 g with 0 flour to 0.80 g/100 g with the 20% inulin addition, while there were no statistical differences in the oil-binding capacity. The addition of inulin also influenced the yeast rates, especially in the samples with 5 and 10% addition. On the farinograph, inulin caused a reduction in water absorption (40.75 g/100 g with 20% inulin), an increase in dough development time (18.35 min with 10% inulin) and dough stability (13.10 min with 10% inulin). The mixograph showed a longer kneading time for the sample with 20% inulin (8.70 min) than for the control (4.61 min). In addition, there was an increase in dough firmness and tightness due to the addition of inulin (W: 203 × 10−4 J; P/L: 4.55 for the 20% inulin sample) compared with the control. The physical and technological properties of the loaves were evaluated at time 0 and after 4 days (T4). The addition of inulin reduced the volume of the bread while increasing the weight, albeit with a weight loss at T4 (compared to T0) of 4.8% for the 20% inulin and 14.7% for the control. The addition of inulin caused a darkening of the crust of the enriched bread, proportional to the increase in inulin content. In addition, the inulin content ranged from 0.82 g/100 g in the control to 14.42 g/100 g in the 20% inulin bread, while the predicted glycemic index ranged from 94.52 in the control to 89.39 in the 20% inulin bread. The available data suggest that the formulation with 5% inulin provides the highest performance.

… its prebiotic role, inulin contains 25–30% the food energy of sugar or other carbohydrates and 10–15% the food energy of fat, reason for which it has started to replace sugar, fat, and …

Gluten-free (GF) diets often become nutritionally imbalanced, being low in proteins and fibers and high in sugars. Preparing GF foods with improved nutritional value is therefore a key challenge. This study investigates the impact of different combinations of whey protein (11.9%), inulin (6.0%) as dietary fiber, and xylitol (27.9%) as a sweetener used in the enrichment of green- and red-lentil-based gluten-free cookies. The cookies were characterized in terms of baking loss, geometric parameters, color, texture, and sensory profile. The results showed that these functional ingredients had different impacts on the lentil cookies made of different (green/red) lentils, especially regarding the effect of fiber and xylitol on the volume (green lentil cookies enriched with fiber: 16.5 cm3, sweetened with xylitol: 10.9 cm3 vs. 21.2 cm3 for control; red lentil cookies enriched with fiber: 21.9 cm3, sweetened with xylitol: 21.1 cm3 vs. 21.8 cm3 for control) and color (e.g., b* for green lentil cookies enriched with fiber: 13.13, sweetened with xylitol: 8.15 vs. 16.24 for control; b* for red lentil cookies enriched with fiber: 26.09, sweetened with xylitol: 32.29 vs. 28.17 for control). Regarding the textural attributes, the same tendencies were observed for both lentil products, i.e., softer cookies were obtained upon xylitol and whey protein addition, while hardness increased upon inulin enrichment. Stickiness was differently influenced by the functional ingredients in the case of green and red lentil cookies, but all the xylitol-containing cookies were less crumbly than the controls. The interactions of the functional ingredients were revealed in terms of all the properties investigated. Sensory analysis showed that the addition of whey protein resulted in less intensive “lentil” and “baked” aromas (mostly for red lentil cookies), and replacement of sugar by xylitol resulted in crumblier and less hard and crunchier products. The application of different functional ingredients in the enrichment of lentil-based gluten-free cookies revealed several interactions. These findings could serve as a starting point for future research and development of functional GF products.

… capacity of sucrose substitutes and hydrocolloids maintained the water in samples during drying, thereby maintaining the soft texture. Hence, sucrose substitutes and hydrocolloids at …

… The term hydrocolloids embraces all polysaccharides … fruit pie fillings improves texture and flavor release. The added … of soluble solids such as sugar preventing at the same time their …

The purpose of this study was to evaluate the hydrocolloids–protein mixture as a fat replacer in sugar-free low-fat muffin cakes. In this study, a hydrocolloids mixture including konjac and guar gums and soy protein isolate (SPI) was applied to the cake. The combination of gums and SPI was named as mixture of stabilizers (MOS), and the treatments were designed using Design-Expert software and the response surface methodology (RSM) in order to optimize and reduce the oil content of muffin cakes by replacing it with MOS. Evaluation of treatments characteristics were investigated on days 1 and 15 of their production. The dependent variables were moisture content, water activity, specific volume, porosity, hardness, cohesiveness, springiness, chewiness and crumb color of cakes. The results show that increasing the percentage of MOS has positive effects on the final products in comparison to oil. In other words, an increase in the MOS content resulted in an increase in the moisture content, water activity, specific volume, height, springiness, cohesiveness, chewiness and L* (lightness) values, but negative effect on hardness, a* (redness) and b* (yellowness) values. As a result of optimizing using RSM, the usage of 4.08% oil and 0.31% MOS resulted in a 62.9% reduction in oil content in comparison with the control sample. The panelists assigned the lowest score to hardness and crumb color and the highest score to overall acceptability and cohesiveness to the optimized muffin.

Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain ^1H NMR showed that water in the viscous aqueous phase isolated from cake batter by ultracentrifugation [i.e. the batter liquor (BL)] exhibits low mobility by its low T_2 relaxation time (T_2,D RT). This is due to its interactions with sucrose or sucrose replacers. The T_2,D RT itself is positively related with the effective volumetric hydrogen bond density of sucrose or sucrose replacers. Sucrose additionally co-determines the quantity and viscosity of cake BL and thereby how much air the batter contains at the end of mixing. Like sucrose, maltitol and oligofructose provide adequate volumes of BL with low water mobility and thus sufficient air in the batter, while the rather insoluble mannitol and inulin do not. Differential scanning calorimetry and rapid viscosity analysis revealed, however, that, in contrast to sucrose and maltitol, oligofructose fails to provide appropriate timings of starch gelatinisation and protein denaturation, resulting in poor cake texture. The shortcomings of mannitol and oligofructose in terms of respectively ensuring appropriate gas content in batter and biopolymer transitions during baking can be overcome by using mixtures thereof. This work shows that successful sucrose substitutes or substitute mixtures must provide sufficient BL with low water mobility and ensure appropriate timings of starch and protein biopolymer transitions during baking.

… Thickening agents such as guar, LBG, and konjac can provide a cleaner flavor release … , such as gum polysaccharides. Several hydrocolloids can replace sugar and dextrins; these …

… cakes were ‘too dry’ or ‘needed flavor’ were not surprising. Consumer acceptance ratings of flavor, texture and overall liking of cakes … sucrose while the cakes containing maltodextrin …

Abstract A low‐calorie biscuit formulation containing quinoa flour (cultivars TTKK), isomalt, and maltodextrin was optimized using response surface methodology. Optimized samples were evaluated in terms of total phenolic compounds (TPC), sensory properties, and nutritional value while samples containing only wheat flour (Pishgam var.) and sucrose were used as control. Morphology of isolated starch from quinoa was also investigated. The results showed that with increasing amounts of quinoa, isomalt, and maltodextrin ΔE and Browning index increased, whereas hardness and L values decreased. The formulation containing 25% quinoa flour, 3.5% maltodextrin, and 10% isomalt was found to be optimal with an overall desirability value of 0.95. The sensory evaluation showed that replacement of wheat flour with 25 g/100 g quinoa flour in biscuits was acceptable. TPC of the optimal biscuit (1,180.34 ± 0.02 μg GAE/g) was higher than that of the control sample (729.95 ± 0.007 μg GAE/g). In addition, the optimized biscuit had more protein (8.36 ± 0.035%) and dietary fiber (2.14 ± 0.035%) content compared with the control sample (7.01 ± 0.007% and 1.66 ± 0.028%, respectively). The consumption of 100 g of optimized quinoa biscuits supplies the daily requirement of Fe, Mg, Ca, and Zn at 2.43%, 44.81%, 19.46% and 1.12%, respectively.

… months, and chiffon cakes were prepared with different sucrose contents for use as samples during training. All panelists had to have a perfect score for the taste test (include moistness, …

… Maltodextrin use in baked goods such as cakes, muffins and soft … -90 and sucrose was decreased as fat replacement increased to … It appears that fat acts as a carrier for flavour. Also, …

… bakery products are the second main source of added sugar … The total replacement of added sugar by maltodextrin led to … well as taste and flavour intensity improved and a 50% sugar …

… /absorption of the food onto the taste receptors of the tongue; and (… In this study, xanthan gum and maltodextrin are used as a … The substitution of sucrose or shortening by maltodextrin in …

Abstract This review paper describes our exploratory experimental studies on the functionality of sucrose and other sugars in cake-baking, and effects on cake quality. We have used the American Association of Cereal Chemists Method 10-90.01 as a base cake-baking method, and have applied Differential Scanning Calorimetry, Rapid Visco-Analyzer, and time-lapse photography analyses in experimental design studies of the effects of the following ingredient and formulation variables on cake quality (e.g. texture, color, moisture content) and other finished-product properties (e.g. shape, dimensions): (a) cake formula levels of sucrose and water, in terms of %Sucrose and Total Solvent; (b) concentration of sucrose or other sugars (e.g. xylose, ribose, fructose, glucose, maltose, polydextrose) vs. wheat flour starch gelatinization temperature and starch pasting during baking and gluten development during mixing; (c) unchlorinated flour vs. chlorinated flours (of varying pH); (d) cake formula %Sucrose and TS vs. cake color, shape, and dimensions; (e) cakes formulated with sucrose or other sugars (i.e. xylose, fructose, glucose), and variable %S and TS, and unchlorinated or chlorinated flour (pH 4.6), vs. cake color, shape, and dimensions.

This work explores the potential of short-chain fructooligosaccharides (sc-FOS) as a sugar replacer in bakery products, particularly croissants. The effects of sucrose replacement with sc-…

The increasing consumer demand for healthier food choices has stimulated research into functional bakery products enriched with bioactive ingredients. This review summarizes recent developments in the application of key polysaccharides—such as inulin and fructooligosaccharides (FOS), β-glucan, arabinoxylan, pectin, cellulose derivatives, resistant starch, maltodextrins, and dextrins—in bread, pasta, and fine bakery systems. Their incorporation affects dough rheology, fermentation behavior, and gas retention, leading to modifications in texture, volume, and shelf-life stability. Technologically, polysaccharides function as hydrocolloids, fat and sugar replacers, or water-binding agents, influencing gluten network formation and starch gelatinization. Nutritionally, they contribute to higher dietary fiber intake, improved postprandial glycemic response, enhanced satiety, and favorable modulation of gut microbiota. From a sensory perspective, optimized formulations can maintain or even improve product acceptability despite structural changes. However, challenges remain related to dosage optimization, interactions with the gluten–starch matrix, and gastrointestinal tolerance (particularly in FODMAP-sensitive individuals). This review summarizes current knowledge and future opportunities for creating innovative bakery products that unite technological functionality with nutritional and sensory excellence.

… Sugar, along with imparting a sweet taste to bread products, … process, promoting flavour and aroma through caramelisation and … on the aroma and flavour compounds of baking products …

Abstract Baked confectionary products such as cakes, biscuits, cookies, and muffins are consumed globally as they are coveted for their sensory attributes. However, due to their high sugar and fat content, baked confectionary products are also considered major contributors to the prevalence of obesity and the rise of type II diabetes in industrialized nations and in emerging economies. Both sugar and fat have multiple roles in baked confectionary products in terms of structure, texture, shelf-life, aroma, and taste. Considerable efforts have been undertaken to modify product formulations to decrease sugar and fat contents without compromising on product or sensory quality, and this review focuses on relevant research undertaken to date. Aspects addressed include the impact of decreasing sugar and fat content, the impact of sugar or fat substitutes in relation to sensory perception, with a focus on the role of key product constituents, processing parameters, flavor reactions, aromatic compounds, and flavor chemical and sensory techniques.

… , when dextrin-type fibres were used the rheological behaviour of the dough, spreading during baking, and resistance … an anti-plasticising effect similar to sucrose. However, all reduced …

This study systematically assessed the impact of resistant dextrin (RD) incorporation at levels ranging from 0% to 15% on dough properties and steamed bun quality. Results indicated …

Candy licorice is a confection consisting mainly of wheat flour and sugar syrup. In this study, resistant dextrin was used as a sugar substitute due to its beneficial properties, including fiber content, low sugar content, and low caloric value. In the first part of the study, the profiles of monosaccharides (glucose, fructose) and disaccharides (sucrose, maltose, and lactose) as well as the amounts of dietary fiber, total sugar, ash, crude protein, moisture, and fat (saturated, unsaturated, MUFA, and PUFA) were determined in different products (n = 5). In the second part, an optimization study was performed on licorice-type extruded soft sugar by adding resistant dextrin. The response variables for optimization included color (L*, b*, and a*), textural properties (hardness and chewiness), physicochemical properties (pH, water activity (a w), and total soluble solids), and sensory attributes (taste, structure, and general acceptability). The obtained and validated optimum composition was found for sucrose, resistant dextrin, and wheat flour as 15.0 g/100 g, 7.49 g/100 g, and 32.51 g/100 g, respectively. The R 2 values of models determined for these variables were between 0.739 and 0.999. Significant models were determined for pH, a w, L*, hardness, chewiness, and sensory properties (structure and general acceptability) (p < 0.05). The L*, a*, and b* values for the optimized candy sample with Brix, pH, and a w values of 86.50, 2.83, and 0.6056, respectively, were 36.415, 17.798, and 3.262, respectively. The hardness of the sample was measured at 1588 g, while the chewiness value was 246.14. Hardness and chewiness values increased due to the amounts of wheat flour and resistant dextrin. Sensory analysis was conducted using a 9-point hedonic scale, evaluating taste, texture, and overall acceptability. The optimized sample received a score of 7.00 for taste, 7.20 for texture, and 7.30 for overall acceptability. Based on our findings, resistant dextrin can serve as an effective sucrose alternative and bulking agent in the development of low-calorie licorice, offering optimized texture, physicochemical characteristics, and sensory qualities.

… Resistant Dextrin (RDE): A type of dietary fiber that resists digestion, used to increase fiber content in food products without impacting taste … sugar, making it suitable for low-sugar baking…

The protein-polysaccharide combinations that lead to electrostatic complex and coacervates formation are the object of extensive research using both layer-by-layer and mixed emulsion approaches. The protein-polysaccharide conjugates demonstrated interesting physico-chemical properties as stabilizers and emulsifiers as well as texture modifiers in food products. Furthermore, they are potential optimal nutrient delivery systems. Their complex behavior due to several factors such as pH, ionic strength, concentration, heat, and mechanical treatments is the main reason behind the continuous growth of the research field. The review is reporting same recent advances on the topic, along with an overview on the possible interactions between protein and polysaccharide, from Maillard reaction to enzymatic crosslinking passing through coacervates.

This study explores a new method in food development by utilizing AI including generative AI, aiming to craft products that delight the senses and resonate with consumers' emotions. The food ingredient recommendation approach used in this study can be considered as a form of multimodal generation in a broad sense, as it takes text as input and outputs food ingredient candidates. This Study focused on producing "Romance Bread," a collection of breads infused with flavors that reflect the nuances of a romantic Japanese television program. We analyzed conversations from TV programs and lyrics from songs featuring fruits and sweets to recommend ingredients that express romantic feelings. Based on these recommendations, the bread developers then considered the flavoring of the bread and developed new bread varieties. The research included a tasting evaluation involving 31 participants and interviews with the product developers. Findings indicate a notable correlation between tastes generated by AI and human preferences. This study validates the concept of using AI in food innovation and highlights the broad potential for developing unique consumer experiences that focus on emotional engagement through AI and human collaboration.

The flavor and aroma development in fermented foods is intricately tied to the mixing dynamics during fermentation. This review explores how variations in mixing influence the physical, chemical, and microbial interactions within fermentation systems, ultimately affecting sensory characteristics such as flavor and aroma. Factors like rheology, shear forces, and fluid flow patterns are critical in mass transfer, microbial activity, and the release of volatile compounds, contributing to fermented products' sensory profile. Examples from common fermented foods -- including bread, yogurt, beer, wine, and cheese -- highlight how controlled mixing can optimize the release of desirable flavor compounds, improve biosynthesis yields, and reduce technological complexity. Understanding these physical interactions is essential for advancing fermentation processes in the food industry, leading to higher product quality, better flavor retention, and enhanced consumer satisfaction.