Cereals & Grains Association
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Chapter 6: Bakery and Other Grain-Based Products

Sweeteners: Nutritive
Pages 45-61
DOI: https://doi.org/10.1094/0913250953.006
ISBN: 0-913250-95-3


Topics Covered

  • Functions of Sweeteners in Grain-Based Products
    • Sweetness
    • Brown Color Formation
    • Flavor Enhancement
    • Structure
    • Softness
    • Appearance
  • Hard Wheat Products
    • Bread, Rolls, and Bagels
    • Sweet Dough Products
  • Soft Wheat Products
    • Cakes
    • Cookies
    • Other Products
  • Frostings, Icings, and Topical Applications
    • Frostings and Fillings
    • Icings
    • Topical Applications
  • Ready-to-Eat Cereals and Granola Products
    • Processing Aid
    • Flavor
    • Coatings
    • Adhesion
  • Troubleshooting

Introduction to Chapter

Carbohydrate-based sweeteners are present in the vast majority of grain-based products found in the marketplace. They are used at concentrations that range from 12% in products such as crackers and pizza dough to 25–30% in cakes and muffins (Table 6-1). In “high-ratio” cakes, the amount of sugar is greater than the amount of flour.

This chapter discusses bakery products, which include hard and soft wheat products, breakfast cereals, and granola products. Frostings, glazes, icings, and fillings are covered here because they are integral components of many grain-based products.