Raw starch and pregelatinized starch delay the stale time of bread and flour products, making the products stay fresher and also helping them bulk up.

Replacing part of the sucrose in the formulation of baking industry products (cakes and cookies, biscuits, etc.) with glucose syrup has many advantages. The use of glucose syrup in the cake formula improves the quality and volume of the product. It also improves the aroma, taste and texture of the product and causes the brown-golden color of the surface of the products (due to the Maillard reaction). In the baking industry of flour products, glucose syrup delays staleness and increases shelf life by maintaining product moisture. In general, the use of glucose in confectionery and baked flour products has various advantages, including creating color in the products (due to controlled Millard browning), improving the speed and performance in fermentation, very suitable texture, delaying staleness and increasing shelf life due to maintaining moisture, and glucose can replace sucrose and invert sugar.

Dehydrated glucose syrup helps to replace sugar or fat in baked flour products and softens the product and improves moisture retention. It also prevents crystallization of sugar in frosting and glaze. It increases the gloss and helps to form a film in the blue coating. It also prevents crystallization of sugar in sweets.

In bakery products, maltose creates appropriate viscosity and texture.

Maltodextrins have many potential applications in the confectionery industry. It increases the relative humidity level of the product and protects the product against hardening and crystallization of sugar, and improves the taste and plasticity of the product. The viscosity of maltodextrins can be used to change the texture of confectionery products. Also, due to its high viscosity, it can act as a foam stabilizer and partially replace gelatin or egg albumin. It controls crystallization and increases the chewability of soft sweets by increasing the viscosity of sweets in the mouth. maltodextrin in general; It improves the consistency of the products, controls the viscosity, crispness and porosity of the dough, creates the desired volume and texture, prevents excessive dryness and prolongs the freshness of the products. They can be used as a substitute for fat and sugar in formulations.

The use of dextrose in the formulation of all kinds of cakes (rolls, flats, molds and sponges) increases the quality of the product. Among the effects of dextrose in these products, we can mention the improvement of the color of the cake shell, the crispness of the dough in the middle of the product, the improvement of the physical properties and the increase of the shelf life of the product. Dextrose combines with the protein in the cake formulation and due to Maillard's browning reactions, it creates the desired color and taste in the top layer (shell) of the cake. Dextrose can be partially or completely replaced with sucrose, because it has a suitable compatibility for the production of sweets, and it also helps in coloring.