Chicory syrup as a substitution of sugar in fine pastry
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چکیده
منابع مشابه
Effects of Sugar Substitution with High Fructose Corn Syrup on the Qualitative, Rheological and Sensorial Characteristics of Tomato Ketchup Sauce
Background and Objectives: Nutritional value, color, flavor and consistency are the major quality attributes of tomato ketchup, influencing the buying behavior of the consumers. In this study, the effects of sugar replacement with high fructose corn syrup (HFCS) on the qualitative properties of ketchup sauce were investigated. Materials & Methods: In the present study, sucrose was replaced wi...
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The present study set out to investigate the effect of teaching substitution as a kind of grammatical cohesion on the true identification of confusing substitution elements with cohesive or non-cohesive roles in different contexts and also the production of modal, reporting and conditional contexts through clausal substitution acquaintance. To this end, the following procedures were taken. Firs...
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Hydroxy Methyl Furfural (HMF) is a compound that is formed as a result of heat treatment and long storage of sugar products such as invert sugar and according to codex standards its limit in foods is 40 ppm. Fructose syrup 55% is a transparent liquid with a sweet taste and has no off-flavor and has similar sweetness and functional properties to sucrose. Various studies show that due to the prod...
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the research questions were as follows: 1. is there any relationship between the students concious awareness of the form and implications of the conjuncations and their improvement in using appropriate conjunctions? 2. does students knowledge of the from and the implications of the conjunctions help them to produce more coherent writings. 3. does a comparison between english conjunctions and th...
15 صفحه اولEffect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review
High fructose corn syrup (HFCS) is commonly found in soft drinks and juice beverages, as well as in many pre-packaged foods such as breakfast cereals, baked goods and dairy desserts. Historically, sucrose (table sugar) was primarily added to processed foods and beverages as the sweetening agent. In recent years, the use of HFCS has significantly increased in popularity due to its sweetness, abi...
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ژورنال
عنوان ژورنال: Potravinarstvo
سال: 2018
ISSN: 1337-0960
DOI: 10.5219/890