Abstract
［Objective］ To investigate whether D-allulose can replace sucrose in sponge cakes.［Methods］ D-allulose is used as a sweetener to replace sucrose in the production of sponge cakes.The effects of different substitution levels of D-allulose (0%,10%,20%,30%,40%,50%,based on the weight of sucrose ) on the batter performance and baking quality of the sponge cakes are examined.［Results］］ The addition of D-allulose improves the foaming capacity of egg liquid,the gelatinization temperature,and the viscosity of the batter.As the amount of D-allulose increases,the baking loss rate of the sponge cake significantly decreases from 11.46% to 10.31%,and the specific volume increases from 3.75 to 4.34 mL/g.The color of the sponge cake darkens,while the hardness and chewiness initially decrease and then increase.Elasticity and resilience show no significant changes.［Conclusion］ D-allulose can partially replace sucrose,with an optimal replacement level of 10% to 30%.
Publication Date
7-11-2025
First Page
183
Last Page
189
DOI
10.13652/j.spjx.1003.5788.2024.81193
Recommended Citation
Xiya, CHAI; Hua, LI; Xiaoyan, WANG; Chao, PENG; and Ruiyao, LI
(2025)
"Effects of D-allulose on batter performance and quality of sponge cakes,"
Food and Machinery: Vol. 41:
Iss.
7, Article 24.
DOI: 10.13652/j.spjx.1003.5788.2024.81193
Available at:
https://www.ifoodmm.cn/journal/vol41/iss7/24
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