Cereals & Grains Association
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Chapter 5: Bakery and Other Grain-Based Applications

Sweeteners: Alternative
Pages 59-75
DOI: https://doi.org/10.1094/189112711X.005
ISBN: 1-891127-11-X


Topics Covered

  • Product Characteristics
    • Nutritive Sweeteners
    • Alternative Sweeteners
  • Processing Characteristics
  • Hard Wheat Products
  • Soft Wheat Products
    • Cakes
    • Cookies
    • Brownies
    • Chemically Leavened Products
  • Topical Applications
    • Frostings
    • Icings
    • Fillings
  • Ready-to-Eat Cereals and Granola Products
  • Troubleshooting

Introduction to Chapter

Most often, alternative sweeteners are used to replace nutritive sweeteners in baked goods and other grain-based products in order to create foods with fewer calories. Product development may also be focused on creating baked goods that taste sweet but do not raise blood glucose levels as high as those containing nutritive sweeteners such as sucrose and glucose.