The Consumer Consultation Center in the German state of Bavaria said that sugar alternatives (localities) can be used when baking to prepare sweet and low -calorie bakers at the same time.
The center added that not all sugar alternatives are suitable for the purpose of bread, explaining that "sugar" and "aspartame" do not bear the heat, and therefore they cannot be used in bread, as well as "aspartame" loses its sweet taste when heating it.
The sugar is 600 times sweeter of sugar, which is the versatile that can be used as a sugar alternative. Sugar does not contain calories and does not cause tooth decay. The daily limit allowed it is 5 milligrams per kilogram of a person's weight.
The Consumer Consultation Center explained that when heating "sugar" at a temperature above 120 degrees, it can produce harmful and carcinogenic vehicles.
Although "Steviool glycosides" can withstand high temperatures, it cannot provide cohesion and size in the dough, and it has a strong taste similar to licorice.
The center pointed out that the sugar alternatives appropriate to baking are "olitol" and "erythritol", noting that it can be simply used in the dough in a similar amount of sugar, but eating these alternatives in large quantities can lead in sensitive people to problems in the digestive system Like flatulence and diarrhea.
Zelitol is a natural alcohol sugar found in plants, including many fruits and vegetables. It has a sweet taste and is often used as a substitute for sugar. Zelitol contains 40% fewer calories, but be careful not to overuse it, as it may cause flatulence.
Erythritol is alcohol sugar used as low -calorie. Eating a large amount of it may cause digestive problems, including nausea. It may also be associated with blood clots and heart problems.