As well as being a functional ingredient and adding sweetness to baked goods, sugar plays a very important role in the formation of flavor. Fat and sugar reduction or removal creates challenges for flavor, texture and structure.| BAKERpedia
Caramelization is the oxidation of sugar that creates intense flavors and non-enzymatic browning. It is primarily utilized in the food.| BAKERpedia
Sugars are nutritive carbohydrates used by the baking industry to add sweetness, flavor, fermentable solids, and other key functions.| BAKERpedia
Inulin is a water-soluble dietary fiber, approved by the FDA. A variety of cereal-based products, such as baked goods, breakfast cereals and energy bars are made with this functional ingredient.| BAKERpedia
Erythritol is a low-calorie keto sweetener commonly used to sweeten beverages, yogurts, custards, and baked goods.| BAKERpedia
Allulose is a novel reduced-calorie sweetener for the food and beverage industry. It is a ketohexose monosaccharide. It is about 70% as sweet as sucrose, but provides only 10% as many calories as sucrose.| BAKERpedia
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