# Substituting Sugar in Pastry and Bakeery Products with Functional Ingredients
## 6 The Effects of Replacing Sucrose in Pastry and Bakery Products
### The Effects of Replacing Sucrose with Inulin/Oligofructose/Stevianna  
The partial substitution of sugar for oligofructose has been studied in both a cake and a bread sample. In the case of the cake, the viscosity and stability decreased, but from a sensory point of view, the sample with a 30% substitution had organoleptic characteristics similar to those of the control sample (Table 4) [12]. In the case of bread, where the substitution was 10%, much more satisfactory results were obtained, so that the volume was improved and the color and texture were similar to those of the control sample (Table 4) [97]. [PERSON] et al. (2018) and [PERSON] (2011) found the texture and structure of the core were similar to those of the control sample after substituting 50% of the amount of sugar with inulin in a muffin sample and 10% of the amount of sugar with inulin in a sample bread test, respectively (Table 5) [97,135]. [PERSON] et al. (2020) produced a sponge cake by substituting 100% sugar with inulin and obtained a viscoelastic behavior similar to that of the control sample, while the elasticity decreased. [PERSON] et al. (2021) produced a cake sample in which 30% of the sugar was substituted with inulin (Table 5) [16,66]. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Substitute** & **PSS (\%)** & **Product** & **Effects** & **Reference** \\ \hline \multirow{4}{*}{Oligofructose} & \multirow{4}{*}{0, 20, 30, 40, 50\%} & \multirow{4}{*}{cake} & the apparent viscosity of the dough decreased significantly (\(p<0.05\)) as the percentage of sugar substitution increased; \\  & & & the stability of the dough during heating decreased; \\  & & & sensory evaluation showed that cakes with 30\% sugar \\  & & & substitute were similar to the control; \\ \hline \multirow{4}{*}{Oligofructose} & \multirow{4}{*}{10\%} & \multirow{4}{*}{bread} & improving the volume of bread; \\  & & & texture similar to the control sample; \\  & & & crust and crumb color similar to those of the control. \\ \hline \hline \end{tabular}
\end{table} 
Table 4: The effects of replacing sucrose with oligofructose. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Substitute** & **PSS (\%)** & **Product** & **Effects** & **Reference** \\ \hline Inulin/ & & & improving the volume of bread; \\ oligofructose & 10\% & bread & texture similar to the control sample; \\  & & & crust and crumb color similar to that of the control. \\ \hline \hline \end{tabular}
\end{table} 
Table 5: The effects of replacing sucrose with inulin/oligofructose/stevianna. In the case of 100% substitution of sugar with inulin, the texture showed changes compared to the control sample, while the substitution of 30% sugar with inulin resulted in a texture similar to that of the control sample (Table 5) [16,66]. Due to the high water-retention capacity of stevia, products obtained by [PERSON] et al. (2015) and [PERSON] et al. (2019), i.e., biscuits and muffins, respectively, had a higher humidity than the control samples. Additionally, in his four studies on sugar substitution with stevia, [PERSON] et al. reported that substituting 50% sugar with stevia results in a texture similar to that of the control sample, due to the ability of stevia to retain water and increase moisture (Table 6) [28,97,135,137,138]. [PERSON] et al. (2015) and [PERSON] et al. (2017) obtained the highest acceptability score in the case of substituting a percentage of 50% sugar [136,137]. At the same time, [PERSON] et al. (2019) and [PERSON] et al. (2020) obtained a density of samples with low sugar content similar to that of the control sample [110,138]. In 2015, [PERSON] et al. produced biscuits by substituting 50% and 100% sugar with stevia/stevianna, resulting in products with a high content of ash and protein, and low carbohydrate content, which led to a decrease in the energy value of the products (Table 6) [136]. Following the research carried out in replacing sugar in percentages up to 100% in products such as cookies, sponge cakes, and biscuits, several researchers, such as [PERSON] et al.