Effects of oligosaccharides, sodium carboxymethyl cellulose and d-allulose as a compound improver on the quality of sugar-reduced bread.

Abstract

Growing public concern over the health risks of high-sugar diets has led to a consensus on the necessity of sugar reduction. This research evaluated the effects of oligosaccharides (OS), sodium carboxymethyl cellulose (CMCNa) and d-allulose as a compound improver on the quality of sugar-reduced bread, aiming to assess the feasibility of substantial sucrose reduction at the same time as maintaining desirable bread characteristics. Compared to bread with a 90% sugar reduction, the improved formulation increased specific volume by 50.14% and reduced hardness by 66.69%. It exhibited a homogeneous structure and crust color closely resembling that of full-sugar bread. Low-field NMR analysis revealed better moisture control, delaying water loss and starch retrogradation, with relative crystallinity and retrogradation enthalpy decreased by 45.31% and 59.96%, respectively. Additionally, the combination of XOS and d-allulose boosted volatile compound production, increasing the abundance of aldehydes, esters and heterocyclic compounds, enriching the flavor with fruity and baked aromas. The improvers enhanced the texture, appearance, flavor and storage stability of sugar-reduced bread, yielding qualities that are comparable to or even surpass conventional bread. These findings provide a new insight for the development of quality improvers designed for sugar-reduced bakery products. © 2024 Society of Chemical Industry.