Influences of rare sugar D‐allulose on the fermentation ability of baker's yeast and the physical properties of bread

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Summary The rare sugar D‐allulose (Alu), which has only 10% calories of sucrose (Suc) and an anti‐obesity effect, was added to bread, and the effects of Alu on the fermentation ability and physical properties of baked bread were investigated. Alu, unlike its epimer D‐fructose and D‐glucose, was not metabolised by the baker's yeast and caused a decrease in the amount of CO 2 generated through respiration. The expansion rate of the Alu‐added dough was lower than sugar‐free (control) and Suc‐added dough in primary fermentation, indicating that Alu partially inhibits dough fermentation. The addition of Alu did not affect the rheological properties of gluten; however, Alu‐bread had much higher hardness and gumminess than control and Suc‐bread. Therefore, the high hardness and gumminess were due to the low CO 2 production rate of yeast. 94% of Alu added to bread remained in Alu‐bread after baking. Furthermore, Alu‐bread, when stored at room temperature, was lower in hardening rate than control and Suc‐bread. The present study reveals that the sole use of Alu as a sugar material is not preferable in terms of texture, but most Alu remains in bread without degradation and has an effect on preventing the bread from texture‐deteriorating during storage.