Abstract
Coupling sugar (C-sugar) is a kind of sweet agents and has a preventive effect against tooth decay. C-sugar is mainly composed of sucrose (GF), glucosyl sucrose (G2F) and maltosyl sucrose (G3F). As the application of this sugar, Quatre-Quarts was prepared with C-sugar, and the stability of C-sugar was investigated on the process of cooking.
The following results were obtained;
1) when C-sugar was heated by changing pH from 3.0 to 7.0, G22F and G3F were unstable and decreased at pH 3.0, while they were comparatively stable at pH 7.0.
2) The amount of G2F and G3F was significantly decreased when C-sugar was used with wheat flour for baking Quatre-Quarts. It was considered that the crude enzymes contained in the flour had influence on the stability of C-sugar. This was the reason why the use of inactivated flour, heated by microwave was effective for the stability of C-sugar.
