The application of polydextrose in baked goods
Polydextrose and AK sugars are added to bakery products to replace sucrose. After the replacement, the product has a soft texture and good moisture retention.In addition, there is no difference between the appearance and the taste is delicate.The greater the proportion of substitution is, the better the elasticity is and the lower the hardness is. Polydextrose can therefore be used as a substitute for sucrose in the production of low-calorie cakes without affecting the performance of the finished product.
Adding a proper amount of polydextrose can improve the quality of the finished bread; for example, the fermentation of bread is good, the tissue is delicate, the pores are uniform, the bubble wall is thin, there is a layered silky feeling, and the specific volume of the bread is significantly increased. At the same time, it can reduce the moisture evaporation of bread during the storage period and maintain the softness moderately, that is, polydextrose has a certain freshness preservation effect on bread production.
The appropriate adding amount of polydextrose in bread is 5%-10% on the basis of flour.