fructose
Sweeteners are used in both liquid (inverted syrup or sugar syrup) and solid (powdered sugar) forms in cake formulation; using fructose as a natural liquid sweetener instead of inverted syrup is fully applicable but in the solid part of the sweetness. Due to the creation of texture in the final products, it is not possible to completely replace fructose syrup instead of sugar, and it is suggested to replace half of the sugar with fructose syrup in the best conditions.
The use of fructose syrup in the cake formulation leads to the production of a product with a softer texture, whiter core, longer shelf life, and better crust color. Depending on the desired sweet taste, fructose F42 and fructose F55 are used in cake production. It is used in products with a sweetness higher than F55 and in products with a sweetness less than F42.
Glucose
The use of glucose syrup in the cake dough, in addition to creating a uniform, shiny, and soft texture, creates a suitable brown color, reduces the moisture content of the product, increases the shelf life, balances the sweet taste of the product, and also improves the texture of the product. The use of DE42 glucose syrup is recommended in this industry.
Maltodextrin
The use of maltodextrin in the bakery industry by creating a suitable texture, high digestibility, favorable mouthfeel, and white color in the nutritious texture, in addition to creating the mentioned items, improves other properties such as increasing shelf life, increasing nutritional properties, and improving aroma and taste.
becomes Other uses of maltodextrin in the bakery industry can be mentioned as a fat substitute. According to the formulation of different products, such as cakes, biscuits, nutty cookies, and breads, there is between 1.5 and 4% substitution.
