Application of maltitol in sugar-free cakes 　    
Foreign countries have begun to study low-energy cakes as early as the 1980s. In 1984, two companies in the United States jointly developed a series of low-energy cake premixes using crystallized fructose, which can be used to make high-quality cakes with 33% lower energy. Nowadays, with the continuous improvement of people's living standards, sugar-free foods are becoming more and more popular among consumers. The functional sweetener maltitol can be used to replace sucrose during the production of sugar-free cakes. As a sugar-free raw material, maltitol has the following functional properties:
1.It has a pure taste, is cool and soft, and is not converted into acid by streptococci in the oral cavity, thus preventing the occurrence of dental caries.
2.Promote the body's digestion and absorption of calcium.
3.It has low energy, is difficult to digest and absorb in the human body, and is not easy to form fat.
4.It does not stimulate the body's insulin secretion, is decomposed very slowly in the body, and does not cause blood sugar to rise, so it is especially suitable for diabetic patients. Sugar-free cakes can be divided into sugar-free baked cakes and steamed cakes
according to their cooked form .
Now we will introduce the formula and process of a sugar-free baking cake: formula: 10 kg of fresh eggs, 8 kg of Fuqiang powder, 10 kg of liquid maltitol, 1.5 kg of water, and 1.5 kg of peanut oil (for mold wiping).
Process flow and requirements: 1. The egg beating temperature is generally 20°C.
If it is lower than 20°C, you can heat it slightly. If the temperature is higher than 20°C, the beating time should be shortened.
2.Mixing paste, mixing paste, is also called kneading powder. When the sugar alcohol and eggs are beaten properly, you can add the flour that has been sifted in advance (if you use baking powder, you need to mix it with the flour in advance).
3.Forming (casting mold) Cake forming is divided into mechanical casting molding and manual casting molding. Before pouring the mold, you must first brush the inner wall of the mold, apply oil or pad it, stir the cake batter before pouring the mold, and pour the amount to reach 80% of the height of the mold. Do not pour too high, and the amount of injection should be basically the same. After the cake is put into the mold, if you need to sprinkle nuts or candied fruits on the surface, you can sprinkle it when it is put into the oven. If you sprinkle it too early, it will easily sink.
4.During baking, the oven temperature is generally raised to about 180°C before the cake is put into the oven. After 10 minutes, it rises to 200°C, and the exit temperature is about 220°C. The egg batter is in a semi-fluid state before it is set in the furnace. Do not shake the iron plate casually to avoid "outgassing" and causing the center of the product to sink. To bake individually, the oven temperature can be lowered and the time can be slightly longer. To prevent sandwiching, you can use a thin bamboo skewer to insert into the center of the cake after coloring the surface of the cake. When taking out the bamboo skewers, if there is any sticking matter, it means it is immature. You can lower the oven temperature and extend the baking time appropriately, or cover the surface with a piece of paper and bake until the center is mature.
5.Oiling, Demolding, and Cooling After the cake is out of the oven, brush a layer of vegetable oil on the surface before demoulding, and demould while hot. If the cake needs to be packaged, it should be cooled before packaging.