Bakery items captivated the consumers by their nutrition and the possibility to use during
feeding programs and in disasters. Plenty of research on cereal science and technology …

Highlights•The many functional roles of sugar in foods can limit its substitution.•Food product
reformulation allows reducing sugars intake.•Non-homogeneous distribution of sugar could …

The world is facing a big problem of non-communicable diseases, such as obesity,
cardiovascular disease and diabetes. An excessive sugar consumption is considered as a …

Background Consumers are increasingly concerned with high sugar and aging quality in
bread. The use of sugar alcohols as sugar replacers in bakery products is a common …

Background Excessive consumption of added sugar is negatively associated with many
health outcomes. Cakes and biscuits are popular discretionary foods that contribute …

This review presents the state-of-the-art concerning the application of natural and artificial
high-intensity sweeteners, fructans and bulking agents such as polyols as sugar replacers in …

The replacement of fat and sugar in cakes is a challenge as they have an important effect on
the structural and sensory properties. Moreover, there is the possibility to incorporate an …

The effects of nineteen sugars and sugar alcohols on the gelatinization temperature (T gel)
of wheat starch were investigated. Starch T gel s in sweetener solutions were determined …

1Institute of Food Science Research (CSIC–UAM), C/Nicolás Cabrera, 9, Campus de
Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain, www. cial. uam–csic …

Sugar has multiple roles in baked products; competing for water and as such reducing
starch gelatinisation and gluten development, behaving as a fluid during cooking …