High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives

High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives

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...

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Bibliographic Details
Main Authors: Urszula Krupa-Kozak, Natalia Drabińska, Cristina M. Rosell, Beata Piłat, Małgorzata Starowicz, Tomasz Jeliński, Beata Szmatowicz
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Foods
Subjects:
sucrose replacement
cake
dietary fibre
clean label
texture profile
sensory quality
Online Access:https://www.mdpi.com/2304-8158/9/12/1735

Internet

https://www.mdpi.com/2304-8158/9/12/1735

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