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Abstract
This research investigates the challenges of replacing sucrose in cakes. Time-domain 1H NMR revealed that water mobility in cake batter is influenced by sucrose and its replacements. Maltitol and oligofructose, unlike mannitol and inulin, provide sufficient batter liquor with low water mobility, facilitating air incorporation. However, oligofructose negatively impacts starch gelatinization and protein denaturation timing. Mixtures of mannitol and oligofructose can overcome these limitations. Successful sucrose substitutes must maintain adequate batter liquor with low water mobility and proper biopolymer transition timings during baking.
Publisher
npj Science of Food
Published On
Sep 27, 2023
Authors
Thibault Godfreidot, Isabella M Riley, Nand Ooms, Geertiru M Bosmans, Kristof Brijs, Jan A Delcour
Tags
sucrose replacement
cake baking
water mobility
sugar alternatives
starch gelatinization
protein denaturation
batters

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