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.