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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Detalhes bibliográficos

Principais autores:	Urszula Krupa-Kozak, Natalia Drabińska, Cristina M. Rosell, Beata Piłat, Małgorzata Starowicz, Tomasz Jeliński, Beata Szmatowicz
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2020-11-01
Colecção:	Foods
Assuntos:	sucrose replacement cake dietary fibre clean label texture profile sensory quality
Acesso em linha:	https://www.mdpi.com/2304-8158/9/12/1735
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