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  • Does Allulose bake like sugar?

    阿洛酮糖會像糖一樣烘烤嗎?

  • Google's auto-generated answer  is linked to an article comparing  

    谷歌自動生成的答案與一篇比較

  • the differences between erythritol  and allulose in the baking process  

    赤蘚糖醇和阿洛酮糖在烘焙過程中的差異 的文章相關聯,該文章

  • published by Sweet Logic, which is a US company  that specializes in low-carb bakery products.

    由 Sweet Logic 發表,該公司是一家專門從事低碳水化合物烘焙產品的美國公司。

  • According to this article, erythritol  is easy to crystallize, and it does not  

    根據這篇文章,赤蘚糖醇很容易結晶,而且不像

  • caramelize the way real sugar does. And  because erythritol is a sugar alcohol,  

    真正的糖那樣焦糖化。而且因為赤蘚糖醇是一種糖醇,

  • there will be a strange cooling  sensation when you eat it.

    所以吃的時候會有一種奇怪的清涼感。

  • Allulose does not have the above  problem at all. But note that  

    阿洛酮糖完全沒有上述問題。但要注意

  • the sweetness of Allulose is only 70% of that  of sucrose, so to achieve the same sweetness,  

    阿洛酮糖的甜度只有蔗糖的70%,所以要達到同樣的甜度,

  • more Allulose needs to be added, and it may also  increase the volume of the finished product.

    需要加入更多的阿洛酮糖,而且還可能會增加成品的體積。 我搜索了一些關於

  • I searched for some food science researches on  

    使用阿洛酮糖作為烘焙糖的

  • the use of allulose as baking sugar  and found some interesting studies.

    食品科學研究 ,發現了一些有趣的研究。

  • A study published in the Journal of Food  Processing and Preservation in 2020, baked 25%,  

    2020年發表在Journal of Food Processing and Preservation上的一項研究,烘焙了25%、

  • 50%, 75%, and 100% allulose pound cakes, and  a 100% sucrose pound cake as control Group,  

    50%、75%和100%的阿洛酮糖磅蛋糕,100%蔗糖磅蛋糕作為對照組,

  • and found that as the proportion of allulose  increases, the crumb of pound cake caramelizes  

    發現作為阿洛酮糖的比例增加,磅蛋糕的麵包屑焦糖化

  • faster, but there is no significant difference  in the texture of these five-pound cakes.

    更快,但這些五磅蛋糕的質地沒有顯著差異。

  • Another study published in the journal  “LWTin 2021 compared cupcakes made  

    2021 年發表在《LWT》雜誌上的另一項研究比較了

  • with allulose and sucrose got similar  results. Interestingly, this study also  

    用阿洛酮糖和蔗糖製成的紙杯蛋糕,得出了相似的結果。有趣的是,這項研究還

  • found that allulose cakes lost water slower  in the baking process than sucrose cakes,  

    發現,阿洛酮糖蛋糕在烘焙過程中的失水速度比蔗糖蛋糕要慢,

  • and it usually takes a longer time  to bake to achieve the same texture.

    而且通常需要更長的時間才能達到相同的質地。

  • But at the same time, allulose cake is also  easier to burn because it caramelizes faster.  

    但同時,阿洛酮糖蛋糕也更容易燃燒,因為它焦糖化得更快。

  • So for the bakers, managing the  baking temperature and time will  

    所以對於烘焙師來說,

  • be a challenge when using allulose  as sugar, but if it is handled well,  

    在使用阿洛酮糖做糖時,控制烘焙溫度和時間會是一個挑戰,但如果處理得好,

  • the taste and texture of the finished product  can be very similar to ordinary cakes.

    成品的味道和質地可以與普通蛋糕非常相似。

  • Hello, everyone! This short video is part of the  original What People Also Ask series, in which  

    大家好!這段簡短的視頻是原始人們還問的系列的一部分,

  • I preach how to find useful information  using Google's People Also Ask feature.  

    我在其中宣講如何使用谷歌的人們也問功能找到有用的信息。

  • Every week, I make a video focusing on one  specific entity with more in-depth content.  

    每週,我都會製作一個視頻,重點關註一個具有更深入內容的特定實體。

  • You can watch the entire episode using the link  in the description or the end card on the screen.  

    您可以使用描述中的鏈接或屏幕上的結束卡觀看整個劇集。

  • You can also subscribe if you enjoy my  content. Look forward to seeing you!

    如果您喜歡我的內容,也可以訂閱。很期待見到你!

Does Allulose bake like sugar?

阿洛酮糖會像糖一樣烘烤嗎?

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B1 中級 中文 蛋糕 烘焙 研究 發表 文章 谷歌

你可以用阿洛酮糖烘焙嗎? 阿洛酮糖會像糖一樣焦糖化嗎? 阿洛酮糖與赤蘚糖醇有何不同?(Can You Bake with Allulose?Does Allulose Caramelize Like Sugar? How Allulose Differ from Erythritol?)

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    羅紹桀 發佈於 2022 年 05 月 18 日
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