Study on the Effects of D-Allulose on Dough Properties and Sensory Quality of Bread
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Abstract:
To investigate the effects of D-allulose on dough characteristics 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 farinographic properties, fermentation behavior, textural attributes, microstructure, water distribution, and sensory quality of the bread were systematically examined. The results demonstrated that as the concentration of D-allulose increased, the water absorption capacity of the dough rose, the formation time shortened gradually, the weakening degree increased progressively, and the stability time exhibited a trend of initially increasing and subsequently decreasing. A D-allulose concentration of 16% was found to be 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 the dough increased with higher D-allulose levels, while elasticity decreased. Cohesiveness remained relatively unchanged. Notably, the dough in the 16% group exhibited significantly greater hardness and poorer elasticity. D-allulose contributed to a more continuous and compact gluten network structure, improving the dough's water-holding capacity. Sensory evaluation revealed that an 8% D-allulose addition enhanced the baking color, flavor, and internal texture of the 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.
