Food Science and Technology

Sucrose substitution in cake systems is not a piece of cake

T. Godfreidot, I. M. Riley, et al.

This research, conducted by Thibault Godfreidot, Isabella M Riley, Nand Ooms, Geertiru M Bosmans, Kristof Brijs, and Jan A Delcour, delves into the complex world of cake baking, exploring how to effectively replace sucrose without compromising quality. Discover the intriguing effects of various sugar alternatives on cake batter and the science behind achieving the perfect bake.

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Playback language: English

Index

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

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