High fructose corn syrup, also known as high fructose corn syrup (fructose corn syrup) or isomeric syrup, mainly uses starch as raw material in industry, which is hydrolyzed into glucose by double enzyme liquefaction and saccharification, and then part of α -glucose is isomerized into α -fructose by isomerization of glucoamylase to obtain a mixed solution of α -glucose and α -fructose.

Professor Zhang Litian, a famous starch expert in China, named this mixed product "high fructose corn syrup".

Isomeric sugar with isomerization conversion rate of 42% has the same sweetness as sucrose, but it is better than fructose syrup in replacing sucrose in bread production, especially in low-sugar staple bread.

Because yeast can directly use glucose in fermentation, the fermentation speed is fast, but when fructose syrup is used in bread too much, that is, when it exceeds the amount of sucrose 15%, the dough fermentation speed decreases, and the internal tissue of bread is sticky and chewy.