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EFFECT OF SUGAR SUBSTITUES ON WHEAT DOUGH RHEOLOGY

High intake of added sugars has many negative effects on human health. This is the reason why in recent years the replacement of sugar (sucrose) in food and drinks by natural and artificial sweeteners (low-calorie) has increased significantly. The sugar plays an essential role in technology of baker...

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Hoofdauteurs: ELENA-MADALINA STEFAN, GHEORGHE VOICU, GABRIEL-ALEXANDRU CONSTANTIN, GABRIELA-MARIANA MUNTEANU, GEORGE IPATE
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2019-06-01
Reeks:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Onderwerpen:
dough
erythritol
rheological properties
stevia
sugar
sweetener.
Online toegang:http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201902&vol=2&aid=4924
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