Effect of sugar and fat replacers on the texture of baked goods

Many ingredients, machinery, and processes have been used in bread research to reduce losses caused by hardening and crumbliness, and changes in other sensory properties. In this work, we compared different hamburger bun formulas containing such sucrose and fat substitutes as polydextrose (Litesse(R) II), sucralose (Splenda(R)) , and Benefat(R). Effects on texture were followed over 10-days storage using the TA-XT2 Texturometer. These ingredients improved the texture of buns and reduced staling when used separately or in combination. Thus, they offer potential applications in the formulation of reduced-calorie baked products.