ビスケット原料としての甜菜糖

抄録

As the ratio of beet sugarin the mixture with cane sugar for biscuit manufacturing increased, trends of lighter color, more spread and friability, and less stability of fat were observed in the resulting product. The products with single use of beet and cane sugar, respectively, contained higher moisture than those with mixed sugar. Little difference was detected by sensory evaluation among the products with different sugar formulas.