ABSTRACT
Sucrose is the most commonly used type of sugar in sweetened baked products due to its availability, cost and suitability in baking. The most notable function of sucrose in food is its sweet taste. Sugar, mostly sucrose, plays multiple roles in pastries, such as sweetness, colour, texture and preservation. Sucrose plays an important role in tenderizing pastries. A low sugar/egg white ratio determines an increase in the average pore size and hence, higher porosity. Sucrose acts as a stabilizer in egg white foam. As sucrose plays different roles according to the pastry, a sucrose alternative may require a combination of reducing the sucrose quantity to the minimum to deliver essential properties and selecting a sweetener and a bulking agent with synergistic effects.
