On March 31, 2021, Di Cairano, Maria; Caruso, Marisa Carmela; Galgano, Fernanda; Favati, Fabio; Ekere, Ndy; Tchuenbou-Magaia, Fideline published an article.Reference of SweetPearlR P300 DC Maltitol The title of the article was Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits. And the article contained the following:
There is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and phys. properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumer’s acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate concentration of resistant starch or green banana flour contributed to better dough and biscuit texture. RS content showed the biggest influence on dough stickiness and biscuit hardness and could be used to correct the neg. effect of sucrose replacement and to maximise both the dough processability and biscuit acceptability. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Reference of SweetPearlR P300 DC Maltitol
The Article related to sucrose resistant starch gluten free dough biscuit texture, Food and Feed Chemistry: Packaging, Preservation, and Processing and other aspects.Reference of SweetPearlR P300 DC Maltitol
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