Unverified87% confidenceDecision RuleTime unknown
如果主要用途是烘焙且需要蔗糖的保湿、上色和体积填充功能，单靠此复配代糖无法完全替代，需额外搭配其他原料调整配方
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87%
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Long-term
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Unverified赤藓糖醇在烘焙中不易焦糖化，无法替代蔗糖实现上色和焦脆口感，烘焙用户需搭配其他糖或调整配方87% similarUnverified纯罗汉果甜苷不提供蔗糖的体积、保湿和焦糖化功能，做蛋糕、饼干等需要蔗糖结构作用的烘焙品时，成品质地和上色效果会有明显差异84% similarUnverified烘焙用糖不宜盲目用代糖替换白砂糖：白砂糖在烘焙中承担上色、保湿、蓬松结构功能，全量替换赤藓糖醇会导致成品干硬、易返砂结晶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% similarUnverified赤藓糖醇无法产生美拉德反应，烘焙时不会上色和焦化，需要烤色的面包、饼干等品类不适合单独使用赤藓糖醇替代蔗糖81% similar
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