USE OF ERYTHRITOL AND/OR XYLITOL IN BAKING MIXTURES OR DOUGH FOR NON-PERISHABLE BAKED GOODS OF FLOUR AND/OR STARCHES AS PARTIAL OR COMPLETE REPLACEMENTS FOR SUGAR

摘要

The present invention proposes that in baking mixtures or doughs intended fornon-perishablebaked goods that are of flour and/or starch, said baked goods being shaped,e.g., by winding,rolling, pressing, stamping, impressing, bending, folding, or deep-drawing,after having beenbaked, when they are still plastic, or after having been rendered plastic onceagain byreheating,the sugar be replaced totally or in part by erythritol and/orxylitol, the proportion oferythritol and/or xylitol amounting to 10 to 55%-wt, preferably 12 to 55%-wt,and in particular13 to 50%-wt relative to flour and/or starch.