Unverified95% confidenceCautionTime unknown
赤藓糖醇不参与美拉德反应，烘焙时不会上色，不适合需要焦糖色泽的烘焙场景（如焦糖布丁、上色面包）
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95%
Confidence
Long-term
Relevance
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Unverified赤藓糖醇不参与美拉德反应，用于烘焙时无法产生蔗糖那样的焦糖化上色效果，需要焦糖色或上色反应的烘焙场景不适合96% similarUnverified赤藓糖醇不参与美拉德反应，高温烘焙时无法像蔗糖一样产生焦糖化上色效果，做焦糖或需要上色的甜点不适用94% similarUnverified赤藓糖醇不参与美拉德反应，用于需要上色焦化的烘焙（如饼干、焦糖）时效果不佳，无法产生类似蔗糖的焦糖色和风味94% similarUnverified赤藓糖醇在高温烘焙中不参与美拉德反应，做面包、饼干时无法产生焦糖色和焦香风味，烘焙上色效果不如蔗糖94% similarUnverified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93% similar
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