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    From the health viewpoint, consumers monitor their food uptake in terms of both quality and quantity, due to awareness of the link between food ingredients and health. Accordingly, many people tend to buy healthy food products that are low in or free of sugar, salt and fat. However, in baked products, the sugar, fat and salt are needed to create unique characteristics. The role of sugar, salt and fat in baked products is discussed in this chapter to understand their functions. The understanding is necessary to design proper techniques to reduce the amount of sugar, salt and fat. Ingredients and additives that can substitute for fat, sugar and salt in bakery characteristics are reviewed in terms of their advantages and disadvantages. In addition, alternative processes to reduce the use of fat, sugar and salt are proposed in this chapter. Copyright © 2022 Elsevier Inc. All rights reserved.

    Citation

    Nantawan Therdthai. Sugar, salt and fat reduction of bakery products. Advances in food and nutrition research. 2022;99:283-327

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    PMID: 35595396

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