Effects of oligosaccharides, sodium carboxymethyl cellulose and <scp>d</scp>‐allulose as a compound improver on the quality of sugar‐reduced bread
The improvers enhanced the texture, appearance, flavor and storage stability of sugar-reduced bread, yielding qualities that are comparable to or even surpass conventional bread. These findings provide a new insight for the development of quality improvers designed for sugar-reduced bakery products. © 2024 Society of Chemical Industry.
Authors
- Hongshan Liang (ORCID: https://orcid.org/0000-0003-4338-7033)
- Jing Li (ORCID: https://orcid.org/0000-0001-9229-2263)
- Bin Li (ORCID: https://orcid.org/0000-0001-7763-4245)
- Shuang Wu (ORCID: https://orcid.org/0000-0001-8925-4610)
- Z. J. Xiao (ORCID: https://orcid.org/0009-0009-4417-3599)
Institutions
- Huazhong Agricultural University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-12-11
- DOI
- https://doi.org/10.1002/jsfa.14065
- Citations
- 1
- Primary Topic
- Diet, Metabolism, and Disease
- Type
- article
- Field-Weighted Citation Impact
- 0.36
Funders
- National Key Research and Development Program of China