USE OF ERYTHROL AND/OR XYLITE AS PARTIAL OR FULL SUGAR SUBSTITUTE IN BAKING MASSES OR DOUGHS FOR DRY BAKED GOODS MADE OF FLOURS AND/OR STARCHES

摘要

The invention relates to baking masses or doughs for dry baked goods made of flours and/or starches, which baked goods, after baking and while still in their plastic state or after said plastic state has been restored by reheating, are deformed, for example by winding, rolling, pressing, cutting, embossing, bending, folding or deep-drawing. According to the invention the sugar contained therein is partly or fully substituted with erythrol and/or xylite. In case of full substitution of the sugar the erythrol and/or xylite content is between 10 and 55 % by weight, preferably between 12 and 55 % by weight, and notably between 13 and 50 % by weight, in relation to the quantity of flour and/or starch.