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- W4285173881 abstract "From the health viewpoint, consumers monitor their food uptake in terms of both quality and quantity, due to awareness of the link between food ingredients and health. Accordingly, many people tend to buy healthy food products that are low in or free of sugar, salt and fat. However, in baked products, the sugar, fat and salt are needed to create unique characteristics. The role of sugar, salt and fat in baked products is discussed in this chapter to understand their functions. The understanding is necessary to design proper techniques to reduce the amount of sugar, salt and fat. Ingredients and additives that can substitute for fat, sugar and salt in bakery characteristics are reviewed in terms of their advantages and disadvantages. In addition, alternative processes to reduce the use of fat, sugar and salt are proposed in this chapter." @default.
- W4285173881 created "2022-07-14" @default.
- W4285173881 creator A5026137667 @default.
- W4285173881 date "2022-01-01" @default.
- W4285173881 modified "2023-10-18" @default.
- W4285173881 title "Sugar, salt and fat reduction of bakery products" @default.
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- W4285173881 doi "https://doi.org/10.1016/bs.afnr.2021.11.004" @default.
- W4285173881 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/35595396" @default.
- W4285173881 hasPublicationYear "2022" @default.
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