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doi:10.1094/CFW-54-5-0230 |
VIEW ARTICLE Baking: Formulating Strategies D. F. Busken. Oak State Products, Wenona, IL, U.S.A. Cereal Foods World 54(5):230-231. In his column, David Busken notes that, developers are tasked with finding replacements for high fructose corn syrup. He offers a number of alternatives, including dextrose, fructose, invert syrup, medium invert syrup, brown rice syrup, inlulin syrups, and more. In addition, he explains their various advantages and disadvantages.
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