Baking & Snack - May 2004 - 140

SWEET DOUGH, SWEETENERS

SUGAR SUBSTITUTES
ERYTHRITOL
* Petition filed with FDA for affirmation of
generally recognized as safe (GRAS) status.
* Four-carbon sugar alcohol.
* Produced from glucose via fermentation.
* Nutritional contribution of 0.2 Cal per g.
* Approximately 70% as sweet as sugar.
HYDROGENATED STARCH HYDROLYSATES (HSH)
* GRAS; affirmation petition filed with FDA
* Sugar-free nutritive liquid sweetener.
* Reduced-calorie ingredient imparting 3 Cal
per g on a solids basis.
* Low acidogenic potential.
* 20% to 70% as sweet as sugar (sucrose).
* Non-crystallizing.
* Can replace corn syrup in baked foods.
ISOMALTITOL AND ISOMALTULOSE
* Petition filed with FDA for GRAS status;
permitted in at least 10 countries outside US
* Disaccharide mixtures containing glucose,
mannitol and sorbitol.
* Produced from sucrose.
* Nutritive sweeteners imparting 2 Cal per g.
* Approximately 50% as sweet as sugar.
* Produces no significant increase in blood sugar.
* Laxative effect at more than 50 g per day.
LACTITOL
* GRAS; affirmation petition filed with FDA

* A sugar alcohol derived from lactose.
* Nutritive sweetener imparting 2 Cal per g.
* Approximately 40% as sweet as sugar.
MALTITOL
* GRAS; affirmation petition filed with FDA
* Functionality very similar to sugar.
* One-to-one replacement of sugar.
* Sugar-free nutritive sweetener.
* Reduced-calorie ingredient imparting 2.1 Cal per g.
* Does not promote tooth decay.
* 90% as sweet as sugar (sucrose).
* Causes small rise in blood sugar; widely used as
sweetening agent for diabetics.
MALTITOL SYRUP
(HYDROGENATED GLUCOSE SYRUP)
* GRAS; affirmation petition filed with FDA
* Sugar-free nutritive liquid sweetener available in
75% and 85% water solutions.
* Reduced-calorie ingredient imparting 3 Cal
per g on a solids basis.
* Does not promote tooth decay.
* 70% to 90% as sweet as sugar (sucrose).
* Non-crystallizing.
* Can replace corn syrup in baked foods.
MANNITOL
* Permitted for use in food at level less than 2.5%,
8% in frosting.
* Sugar-free nutritive sweetener.

SWEET DOUGH TROUBLESHOOTING
Poor volume
Improper mixing.
Old dough.
Improper proofing.
Develops crust in proofer.
Flour too weak.
Excessive base in flour-to-base ratio.
Stiff dough.
Improper oven temperature.
Excessive filling or topping used.
Insufficient yeast.
Fallen centers
Underbaking.
Overproofing.
Excessive topping and filling.
Oven too hot.
Old dough.
Weak flour.
Excessive base in flour-to-base ratio.
Poor crust color
Oven too cold.
Old dough.
Crusting in proofer.
Excessive dusting flour.
Excessive flour in flour-to-base ratio.
Improper wash.
Thick crust
Old dough.
Oven too cold.
Crusting in proofer.
Overbaking.
Lack of moisture in proofer.
Excessive flour in flour-to-base ratio.
Dark crust
Young dough.
Oven too hot.
Stiff dough.
140 / BAKERS PRODUCTION MANUAL / May 2004

Flash heating.
Excessive base in flour-to-base ratio.
Dull crust color
Wrong type of wash.
Old dough.
Excessive flour in flour-to-base ratio.
Overproofing.
Spotted crust
Excessive dusting flour.
Improper egg washing.
Excessive moisture in proofer.
Poor shape
Improper make-up.
Overproofing.
Excessive steam in proofer.
Careless handling from proofer to oven (for
example, bumping pans).
Excessive filling or topping.
Dry, harsh texture
Old dough.
Excessive dusting flour.
Oven too cold.
Overbaking.
Insufficient water absorption.
Undermixing.
Flour used with base too weak.
Excessive flour in flour-to-base ratio.
Dull crumb color
Excessive dusting flour.
Overmixing and/or overproofing.
Old dough.
Tough
Overmixing.
Excessive dusting flour.
Flour used with base too strong.
Excessive handling on bench.
Excessive flour in flour-to-base ratio.

* Reduced-calorie ingredient imparting 1.6 Cal per g.
* Labeling required when daily intake of 20 g or
more is foreseen.
POLYDEXTROSE
* Approved by FDA in 1979 for use in baked
foods and bakery mixes, among other foods.
* Polymer of dextrose with minor amounts of
bound sorbitol and citric acid.
* Nutritive carbohydrate imparting 1 Cal per g.
* No sweetness.
* Bland to somewhat bitter aftertaste.
* Water soluble.
* Laxative effect at more than 90 g per day;
labeling required when food contains more than
5 g per serving.
SORBITOL
* GRAS; approved for use in foods, with maximum of 30% in baked foods.
* Sugar-free nutritive sweetener.
* Reduced-calorie ingredient imparting 2.6 Cal per g.
* Does not promote tooth decay.
* 50% as sweet as sugar (sucrose).
* Causes small rise in blood sugar; widely used as
sweetening agent for diabetics.
* Labeling required when daily intake of 50 g or
more is foreseen.
TAGATOSE
* Self-affirmed as GRAS. Petition accepted by
FDA for use as a bulk sweetener, humectant,
texturizer and stabilizer in (limits noted) ready-to
eat cereals (3 g per serving), icings and glazes
(30%) on baked foods, soft drinks (1%), chewing
gum (60%), ice cream (3%), nutrition bars (10%)
and confections (10% to 15%), and powdered
products prepared with milk (5 g per serving).
* Health claim petition pending with FDA. concerning use of tagatose to reduce the risk of
tooth decay (dental caries).
* Manufacturer estimates commercially availability in 2003.
* A stereoisomer of D-fructose, sometimes called
"left-handed sugar."
* 75% to 92% as sweet as sucrose.
* Contributes 1.5 Cal per g.
TREHALOSE
* GRAS; recognized by FDA with letter of "no
objection."
* Found naturally in honey, mushrooms, lobster,
shrimp and foods produced using bakers or
brewers yeast; commercially synthesized from
starch by an enzymatic process.
* 45% as sweet as sucrose.
* Elicits very low insulin response and provides
sustained energy.
* Can protect cell structures in food; may aid in
freeze/thaw stability; is heat stable.
* Does not participate in Maillard browning.
* Contributes 4 Cal per g.
XYLITOL
* Use permitted by FDA in baked foods, limited
only by good manufacturing practice (GMP).
* Sugar-free nutritive sweetener.
* Reduced-calorie ingredient imparting 2.4 Cal per g.
* Equal in sweetness to sugar (sucrose).
* Causes small rise in blood sugar; widely used as
sweetening agent for diabetics.
* Labeling required when daily intake of 50 g or
more is foreseen.



Baking & Snack - May 2004

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Contents
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