Alternative heat-stable sweeteners for bakery products Identification
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On the problem of the bakery-stable fruit filling production
Bakery products with various fruit fillings are very popular due to their fresh-fruity fragrance. Said fruit fillings, which are added to the pastries after the baking process, should have, besides the required sensory properties, also very good physicochemical characteristics regarding processing (dosing, pumping, injecting). Heat stable fruit fillings should only be used for filled pastries b...
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Today, sweeteners are one of the most important additives in the food industry and the demand for using these materials to produce different types of food products is increasing. Fructose or Laevulose is one of the natural sweeteners, which is found in abundance mainly in various fruits and honey. Corn starch is one of the most important sources of fructose syrup and has the potential to be use...
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■ ■ The ACQUITY QDa Mass Detector provides sensitive and selective determination of UV transparent sweeteners. INTRODUCTION Sugars are renowned for their sweet taste and are often added to manufactured foods to enhance human perception of flavor. Due to the negative health effects of excessive consumption of sugar, alternative non-nutritive sweeteners are commonly used in food and beverage prod...
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High bakery-stability of fruit fillings during baking at elevated temperatures is a very significant and desirable quality attribute in the manufacturing of filled bakery products. This research was performed with the aim of evaluating the basic physicochemical changes that occur as well as the heat-stability of apple fillings during the baking process in the oven at a temperature of 200°C for ...
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