Alpha-D-glucopyranosyl-1,6-sorbitol comprising dough for foam baked product and process for manufacturing the same

摘要

Aerated dough for foam-type baked product such as sponge cake with improved foam-stability is disclosed. The improvement had been achieved by substituting at least 20 wt% of total sweeteners contained in a conventional dough for a baked product with a sugar alcohol composition comprising 55-100 wt% of alpha -D-glucopyranosyl-1,6-sorbitol and 45-0 wt% of alpha -D-glucopyranosyl-1,1-mannitol and/or alpha -D-glucopyranosyl-1,1-sorbitol and a mixture thereof on a dry weight basis.