We review the functionality of sucrose during the manufacture of cakes from the perspective
of sugar replacement. Besides providing sweetness, sucrose has important functionalities …

Replacing added sugars with low-glycemic, natural, and/or low-calorie sweeteners in baked
goods without altering texture or quality traits is challenging. Starch thermal properties …

In this study, Chinese yam (Dioscorea opposita Thunb.) flour was irradiated at doses of 1.79,
6.06, 10.07 and 14.97 kGy of the electron beam, to analyze the effects of electron beam …

The high sucrose content in sweet bakery products is a nutritional concern. However, the
technological functions of sucrose in such products make its replacement challenging. d …

Investigation on amylopectin molecular structure is gaining importance for understanding
starch property. Lotus seeds are a novel starch source with high apparent amylose content …

Landrace orange maize is rich in carotenoids and is thought to be a potentially sustainable
solution for Vitamin A deficiency. This study evaluated the acceptability of landrace orange …

The influences of sodium chloride (NaCl)/sucrose on starch properties as affected by starch
structural characteristics are little understood. In this study, the effects were observed in …

The gelatinization, pasting, and retrogradation of starch influence texture, quality, and shelf‐
life attributes of many foods. The purpose of this work was to document the effects of a 50: 50 …

Abstract Background and Objectives Bakery products have the highest amount of sugar
among food products. The cake is known as one of the most popular bakery products …

Controlling the gelatinization of starch is vital for achieving desired food design, and sugars
and oligosaccharides (OSs) have a significant impact on the gelatinization temperature (T …