Bread is a popular product consumed as a sandwich or during mealtime and appreciated by its appearance, flavor, taste, price and availability. After its production take place changes that leads to loss of crust crispness and increase of crumb firmness. Staling has a significant economic impact that lead the manufacturers to reduce the shelf-life, increase store discounts, production and distribution costs. The majority of bakery products contain some type of sugar which as font of energy improve flavor, color, softness, conservation and fermentation aid. A control bread formula was used changing sucrose from the original formula to different sweeteners (syrup and dry fructose, anhydrous dextrose, honey and inverted sugar), keeping the sweetness, and the amounts of total solids and water. The time and temperature of the oven were fixed in 8 minutes and 225ºC. Texture (firmness), moisture, volume, sensory analysis and shelf-life were evaluated. The results showed that it can be used in bread production different kinds of sugars alone or in combination to improve softness and shelf life of bread.
rheology; texture; sweeteners; bakery products
