EFFECT OF SUGAR SUBSTITUES ON WHEAT DOUGH RHEOLOGY

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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Bibliographic Details
Main Authors: ELENA-MADALINA STEFAN, GHEORGHE VOICU, GABRIEL-ALEXANDRU CONSTANTIN, GABRIELA-MARIANA MUNTEANU, GEORGE IPATE
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2019-06-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
dough
erythritol
rheological properties
stevia
sugar
sweetener.
Online Access:http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201902&vol=2&aid=4924
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