Unverified82% confidenceTradeoffTime unknown
赤藓糖醇高温不焦化不上色，做需要金黄外观的曲奇/面包时成品偏白；解决方案是保留少量(总糖量10-20%)异麦芽酮糖醇或天然赤砂参与美拉德，或表面刷蛋液辅助上色
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82%
Confidence
Long-term
Relevance
-
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Unverified赤藓糖醇在烘焙中不会发生美拉德反应，无法产生焦糖色和焦香风味，做需要上色的糕点（如焦糖布丁、曲奇表面上色）时效果差，需搭配少量其他糖类或罗汉果糖醇混合使用84% similarUnverified烘焙用代糖权衡：赤藓糖醇零热量但不能焦糖化上色且高浓度易返砂结晶，追求成品外观和口感可选'代糖+少量赤藓糖醇+抗结晶配方'的烘焙专用糖84% similarUnverified赤藓糖醇不参与美拉德反应，烘焙时上色能力差，做需要焦糖色的饼干、蛋糕时表面着色明显不足83% similarUnverified赤藓糖醇耐高温且不参与美拉德反应，用于烘焙时上色效果不如蔗糖，烤出的成品颜色偏浅82% similarUnverified赤藓糖醇不能像蔗糖一样提供焦糖化和美拉德上色效果，纯代糖烘焙成品颜色偏白、结构偏松散，需要焦糖色和松脆度的配方应保留少量真糖或选专门的烘焙代糖配方82% similar
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