D-阿洛酮糖对面团特性及面包感官品质的影响

Effects of D-allulose on Dough Properties and the Sensory Quality of Bread

摘要:

为探究D-阿洛酮糖对面团特性及面包品质的影响规律，以0%、4%、8%、12%、16%（wt.%）的D-阿洛酮糖替代部分蔗糖制备面团与面包，研究面团粉质特性、发酵特性、质构特性、微观结构、水分分布和面包感官品质的变化规律。结果表明：随D-阿洛酮糖添加量的增加，面团吸水率升高，形成时间逐渐缩短，弱化度逐渐增大，稳定时间呈现先升后降的趋势，16%的D-阿洛酮糖不利于面团的形成和稳定；适量添加D-阿洛酮糖（4%~8%）可通过增强面筋网络有效防止气体逸失，而高添加量（12%~16%）会抑制发酵并降低产气速率；面团硬度、胶着性、咀嚼性随D- 阿洛酮糖的增加而增大，弹性降低，内聚性变化不显著，16% 组面团硬度显著提高，弹性较差；D-阿洛酮糖使面团面筋网络结构更加连续且紧密，增强面团持水性。D-阿洛酮糖显著影响面包感官品质，8%的添加量改善了面包的烘焙色泽和烘烤风味，内部结构更细腻，16%组面包感官品质显著降低。该研究为D-阿洛酮糖在面包中的应用提供了理论基础。

Abstract:

To investigate the effects of D-allulose on dough properties and bread quality, dough and bread samples were prepared by partially replacing sucrose with D-allulose at concentrations of 0%, 4%, 8%, 12%, and 16% (wt.%). Variations in dough flour properties, fermentation behavior, textural attributes, microstructure, water distribution, and sensory quality of bread were systematically examined. Results demonstrated that as the concentration of D-allulose increased, the water absorption capacity of dough rose, the formation time gradually shortened, the weakening degree progressively increased, and the stability time exhibited a trend of initially increasing and subsequently decreasing. A D-allulose concentration of 16% was detrimental to dough formation and stability. Moderate incorporation of D-allulose (4%~8%) effectively enhanced the gluten network, thereby preventing gas loss during fermentation. In contrast, high concentrations of d-allulose (12%~16%) inhibited fermentation activity and reduced gas production rates. The hardness, adhesiveness, and chewiness of dough increased with higher D-allulose levels, whereas elasticity decreased and cohesiveness remained relatively unchanged. Notably, dough in the 16% group exhibited a significantly greater hardness and poorer elasticity. D-Allulose contributed to a more continuous and compact gluten network structure, improving the water-holding capacity of dough. Sensory evaluation revealed that an addition of 8% D-allulose enhanced the baking color, flavor, and internal texture of bread. Conversely, the sensory quality of bread in the 16% group was markedly diminished. This study provides valuable insights into the application of D-allulose in bread formulation.