Sugar is an indispensable type of raw material when making baked goods. The choice and use of sugar are directly related to the physical health of different people. For the elderly and infants, it is not suitable to eat pastries with excessive sucrose. Therefore, during the production process, if stevia is used to replace part of the sucrose, it can have a very good health care effect.
In addition, stevia has high stability and features such as heat resistance, low decomposition rate, and resistance to Browning, which can effectively preserve the flavor of the product.
Liu Shuyan et al. found that the optimal formula for low-sugar jabota peach pastry is 100% low-gluten flour, 1% baking powder, 1% baking soda, 20% whole egg liquid, 5% 100-mesh Jabota fruit residue powder, 50% butter, 9% sugar powder and 0.1% stevia.
Stevia is characterized by high sweetness and low calories. Therefore, a smaller amount can achieve better results and will not cause tooth decay, high blood sugar and other diseases. Adding it to pastry and baked goods can develop nutritious and health-preserving foods that are suitable for special groups and have promotional value.
