Sugar substitute test applications for bakery products

With the development of sugar-substituted food, bakery products have been more and more concerned about the health of consumers. Erythritol, as a natural sweetener, is difficult to directly replace sugar in bakery products due to its unique physicochemical properties and needs to be compounded with different raw materials to achieve the best sugar-substituting effect. This paper explores the product development of erythritol in sucrose-free bread, sucrose-free croissants and sucrose-free cakes. Different compounding ratios were determined. In whole wheat bread sugar substitution; the content of energy, carbohydrate and sodium in the sugar substitution group was significantly lower than that in the sucrose group, with a decrease of 7.0%, 13.2% and 4%, respectively, and the content of dietary fibre was significantly higher than that in the sucrose group, and increased by 38.8%. For sucrose-free croissants: the energy and carbohydrate contents of the sugar substitute group were significantly lower than those of the full-sugar group, with decreases of 3.8% and 6.4%, respectively, and the content of dietary fibre was higher than that of the full-sugar group. For sucrose-free cake: the energy and carbohydrate contents of the sugar substitute group were significantly lower than those of the sucrose group by 9.6% and 25%, respectivelyr.