Unverified85% confidenceCautionTime unknown
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
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85%
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Long-term
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Unverified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95% 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94% similarUnverified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）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92% similar
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