Influence of rare sugar syrup on quality attributes and acceptability of bread

Abstract

SummaryRare sugar syrup (RSS) prepared by alkaline isomerisation of high‐fructose corn syrup (HFCS) contains rare sugars as well as D‐glucose (Glc) and D‐fructose (Fru) and has antiobesity and antidiabetic effects. RSS was used in making bread, and the quality of the final bread product was compared with bread with added sucrose (Suc). 20°Bx RSS‐ and 20°Bx HFCS‐added breads had lower loaf height and volume, moisture content and water activity compared with 20°Bx Suc‐added bread and had higher hardness and gumminess of bread crumb. In contrast, adding 2°Bx RSS did not affect the physical and texture characteristics of the bread. GC–MS analysis of the RSS‐added bread showed that acetol, 3,5‐dihydroxy‐6‐methyl‐2,3‐dihydro‐4H‐pyran‐4‐one, 5‐methylfurfural and acetic acid were the main volatiles, and the amounts were higher than in the Suc‐ and HFCS‐added breads. The addition of 20°Bx RSS resulted in the lowest liking scores for the bread texture, hardness and elasticity. The RSS‐added bread, with a lower evaluation than the 20°Bx Suc‐added bread, was acceptable in overall preference as the 20°Bx HFCS‐added bread. Moreover, after processing, the 20°Bx RSS‐bread retained 86% of the rare sugar D‐allulose with its health functions, so it could be beneficial to consumer health compared with HFCS and Suc.