Extended Online B·Concept Pastry Course ED 8-9

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2.3. Thickening

2. Fructans

In this lesson we discuss fructans. Within fructans, we find native inulin, HP inulin, and oligofructose. We will study how these ingredients are obtained, as well as what differences we can find in their molecular structures and therefore, their different uses. We also talk about their functional properties, such as sweetness and water catching capacity, as well as their health benefits. To finish, we comment the recommended uses of each one.

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