Reformulating baked goods to have a lower sugar content must take into consideration the taste of the final products, as well as replicating sugar’s functional benefits. Predough processes are up to both tasks.
flour cooking
Reformulating baked goods to have a lower sugar content must take into consideration the taste of the final products, as…
Many requirements for clean labels can also be met by suitable dough technologies.
By Dr. Torsten Zense, Food Technology Manager, R&D and Marketing, DIOSNA Dierks & Soehne GmbH There is more to a…
