abstract |
The present invention relates to blends for use as bulking agents in baked foods. Bulking agents of the present invention include hydrolysis products of starch, bulk sweeteners, and emulsifiers. The bulking agent is provided as a direct one-to-one substitute of sugar in the baked product, without reconstitution of the other ingredients and / or modification of the process.n n n Starch, Sugar, Baking, Bulking Agent, Sweetener, Hydrolysis, Emulsifier |