Physicochemical parameters, volatile compounds and organoleptic properties of bread prepared with substituted sucrose with rare sugar D-allulose

D-Allulose (Alu), a very low-calorie monosaccharide with several disease-preventing effects, is expected to be used as a substitute for sucrose (Suc) in bakery products. This study assessed the physical, chemical and sensory characteristics of bread in which 25%, 50%, 75% and 100% of Suc was replaced by Alu. The replacement of up to 75% of Suc by Alu did not affect bread appearance: loaf height, volume and colour texture properties. Bread in which up to 75% of Suc was replaced by Alu had similar hardness values to 100% Suc bread. GC-MS analyses of the head space of the bread identified 25 volatile compounds (7 alcohols, 8 ketones, 8 aldehydes and 2 other compounds) in the Alu-substituted bread. Bread with the higher ratio of Alu substitution had stronger roasted and caramel-like odours and lighter fermented and alcoholic odours. Hedonic sensory results suggested that 100% Alu-substituted bread had a lower score in a preference test, while up to 75% Alu-substituted bread was equivalent to bread using traditional sugar, Suc.