“…Sucrose reduction causes reduced batter viscosity which results in low product volume and poor cell structure (Manisha et al, 2012). Because of its technofunctional properties and the high proportion in most recipes replacement of sucrose is challenging when product characteristics should be similar to those of full sugar bakery products (Struck, Jaros, Brennan, & Rohm, 2014). As sugar substitutes need to replace all major functions of sucrose, the most promising approach is to use sweeteners with different sweetening intensity, and to combine them with bulking agents that act as structure building substances (e.g., inulin, polydextrose, dietary fiber) (Esteller, Amaral, & Lannes, 2004;Martínez-Cervera, Sanz, Salvador, & Fiszman, 2012;Riedel, B€ ohme, & Rohm, 2015;Zahn et al, 2013;Zoulias, Piknis, & Oreopoulou, 2000).…”