| 摘要 |
A baking blend consisting of a flour substitute and/or bulking agent and/or semi fat replacer having a GI figure of less than 10, typically polydextrose, a sugar substitute having a GI figure of less than 10, typically a sugar alcohol such as lactitol, and a non-nutritive sweetener, typically a heat stable sweetener such as acesulfame-k and/or cyclamate. The baking blend is used in lowering the glycaemic index (GI) of baked products.
|
