The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products – A review

Biscuit baking: A review

(2020) Divyasree Arepally et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of Specific Volume, Texture, Thermal Features, Water Mobility, and Inhibitory Effect of staling in Wheat Bread affected by Maltitol

(2019) Shiyong Ding et al.   FOOD CHEMISTRY

A review of polyols – biotechnological production, food applications, regulation, labeling and health effects

(2019) Tom Rice et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach

(2019) Aylin W. Sahin et al.   FOOD RESEARCH INTERNATIONAL

Effects of sugars and sugar alcohols on the gelatinization temperature of wheat starch

(2018) Matthew C. Allan et al.   FOOD HYDROCOLLOIDS

Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns

(2018) Aylin W. Sahin et al.   Food & Function

Application of atomic force microscopy in food science

(2018) Jian Zhong et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose

(2017) Bo Peng et al.   FOOD CHEMISTRY

Sucrose replacement in high ratio white layer cakes

(2017) Rebecca A Miller et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Recent advances in biological production of sugar alcohols

(2016) Yong-Cheol Park et al.   CURRENT OPINION IN BIOTECHNOLOGY

Staling and water dynamics in high-gluten bread

(2016) Elena Curti et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Sucrose substitution by polyols in sponge cake and their effects on the foaming and thermal properties of egg protein

(2016) Yuehui Hao et al.   FOOD HYDROCOLLOIDS

Investigation of bound and free water in plant-based food material using NMR T 2 relaxometry

(2016) Md Imran H. Khan et al.   Innovative Food Science & Emerging Technologies

Fenugreek fibre in bread: Effects on dough development and bread quality

(2016) Ganhui Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread

(2015) Jarosław Korus et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Sugar alcohols—their role in the modern world of sweeteners: a review

(2015) Małgorzata Grembecka   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of additives on physicochemical properties in amorphous starch matrices

(2015) Jun Liang et al.   FOOD CHEMISTRY

Effect of different polyols on wheat and maize starches paste and gel properties

(2015) Mario M. Martínez et al.   FOOD HYDROCOLLOIDS

Baking quality, sensory properties and shelf life of bread with polyols

(2014) Suresh Bhise et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of sugar alcohol on physicochemical properties of wheat starch

(2014) Qingjie Sun et al.   STARCH-STARKE

Impact of Bran Addition on Water Properties and Gluten Secondary Structure in Wheat Flour Doughs Studied by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy

(2013) Jayne E. Bock et al.   CEREAL CHEMISTRY

Effect of sugar composition on the water sorption and softening properties of cookie

(2013) Kiyoshi Kawai et al.   FOOD CHEMISTRY

Comparison of different polyols as total sucrose replacers in muffins: Thermal, rheological, texture and acceptability properties

(2013) Sandra Martínez-Cervera et al.   FOOD HYDROCOLLOIDS

Inulin and Erythritol As Sucrose Replacers in Short-dough Cookies: Sensory, Fracture, and Acoustic Properties

(2013) Laura Laguna et al.   JOURNAL OF FOOD SCIENCE

The influence of emulsifiers on the rheological properties of wheat flour dough and quality of fried instant noodles

(2013) Shiyong Ding et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Understanding the Effect of Sugar and Sugar Replacement in Short Dough Biscuits

(2012) Laura Laguna et al.   Food and Bioprocess Technology

Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes

(2012) G. Manisha et al.   FOOD HYDROCOLLOIDS

Effect of Water Migration between Arabinoxylans and Gluten on Baking Quality of Whole Wheat Bread Detected by Magnetic Resonance Imaging (MRI)

(2012) Juan Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A review on polyols: new frontiers for health-based bakery products

(2011) Soma Ghosh et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effects of Xylitol as a Sugar Substitute on Diabetes-Related Parameters in Nondiabetic Rats

(2011) Md. Shahidul Islam   JOURNAL OF MEDICINAL FOOD

The effect of alternative sweeteners on batter rheology and cake properties

(2011) Vasso Psimouli et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Biotechnological production of erythritol and its applications

(2010) Hee-Jung Moon et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Plasticization, Antiplasticization, and Molecular Packing in Amorphous Carbohydrate-Glycerol Matrices

(2010) Mina Roussenova et al.   BIOMACROMOLECULES

Molecular basis for polyol-induced protein stability revealed by molecular dynamics simulations

(2010) Fu-Feng Liu et al.   JOURNAL OF CHEMICAL PHYSICS

EFFECT OF ERYTHRITOL ON QUALITY CHARACTERISTICS OF REDUCED-CALORIE DANISH COOKIES

(2010) SHENG-DUN LIN et al.   JOURNAL OF FOOD QUALITY

Effect of sorbitol addition on the physicochemical characteristics of starch–fatty acid systems

(2009) Georgia Mantzari et al.   CARBOHYDRATE POLYMERS

Effects of Polyols on the Stability of Whey Proteins in Intermediate-Moisture Food Model Systems

(2009) Xiaoming Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

EFFECT OF POLYOLS ON SHELF-LIFE AND QUALITY OF FLAT BREAD FORTIFIED WITH SOY FLOUR

(2009) AMIR POURFARZAD et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Crystallization of High-Amylose Starch by the Addition of Plasticizers at Low and Intermediate Concentrations

(2009) Yachuan Zhang et al.   JOURNAL OF FOOD SCIENCE