Unverified90% confidenceCautionTime unknown
不适合对口感绵密湿润度要求高的蛋糕类，赤藓糖醇不具备蔗糖的保湿性，成品容易偏干偏硬且冷却后易返砂出现颗粒感
1
Sources
90%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified冷藏或冷冻慕斯/奶油蛋糕表面不建议直接铺翻糖膏，糖膏遇冷凝水会溶解出汗、失去光泽并变软下垂；如需使用应先做隔离层或使用防潮配方82% similarUnverified口感松软偏湿润，蒸制工艺不同于烘焙蛋糕，喜欢干爽或酥脆口感的人可能不适应82% similarUnverified年糕表面出现明显裂纹、发霉黑点或有酸馊味即已变质不可食用；正常回生变硬（未变质）可通过蒸/煮/温水泡软恢复，不影响食用81% similarUnverified口感偏干偏硬是此类无糖奇亚籽饼干的普遍反馈，因缺少蔗糖带来的湿润感和焦糖化反应，酥脆度和风味层次不如传统饼干79% similarUnverified夏季高温或需冷藏的蛋糕不建议用翻糖覆盖或翻糖件，翻糖遇冷凝水会'出汗'融化发黏塌陷，此场景应选巧克力塑形件或糖霜件79% similar
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