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Reformulation: reduction of sugar in fine bakery products
Project
Project code: MRI-GE-08-1080 Reformulierung Zucker Backwaren
Contract period: 01.07.2020
- 31.12.2022
Purpose of research: Applied research
The possibilities and limits of reducing the amount of sucrose in fine bakery products are to be investigated. Various strategies are pursued. Since sucrose also has techno functional properties in the production of fine baked goods, different baked goods are produced and these are both physically examined and sensory evaluated. The shelf life of sugar-reduced fine bakery products is investigated in storage trials.
Section overview
Subjects
- Food Chemistry
- Food Processing
