**5.3 Bakery**

Sugar reduction and replacing in bakery formulations has not been a trivial task in the past. This is because sugar not only provides a pleasant taste but also plays a critical role in the development of the quality characteristics of the batter or dough. Psimouli and Oreopoulou [56] replaced sugar with lactitol in equal amount for

cake formulations. The resulting batter was comparable in terms of flow index and the temperature of starch gelatinization. Sensory analysis indicated no significant difference between the batter formulated with lactitol and the one formulated with sugar. Frye and Setser [57] employed lactitol as a sweetener to optimize cake formulations having a reduction of 45% in the caloric content. Such formulations showed comparable attributes with a standard layer cake. Similarly, Zoulias et al. [58] evaluated the role of lactitol and other polyols as a sucrose replacement on the texture profile of cookie dough. The lactitol formulated dough resulted in medium values of hardness and consistency.
