| 摘要 |
The present invention proposes that in baking mixtures or doughs intended for non-perishable baked goods that are of flour and/or starch, said baked goods being shaped, e.g., by winding, rolling, pressing, stamping, impressing, bending, folding, or deep-drawing, after having been baked, when they are still plastic, or after having been rendered plastic once again by reheating,the sugar be replaced totally or in part by erythritol and/or xylitol, the proportion of erythritol and/or xylitol amounting to 10 to 55%-wt, preferably 12 to 55%-wt, and in particular 13 to 50%-wt relative to flour and/or starch. |
