Wittland, Sebastian

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Publikationen an der Technischen Hochschule Ostwestfalen-Lippe

Conclusion: Reduction in calorific value + improvement of techno-functional propertiesAllulose in baked goodsInvestigation and characterization of the techno-functional and sensory properties of allulose in baked goodsSebastian WittlandOWL University of Applied Sciences and Arts, Institute for Life Science Technologies (ILT.NRW), LemgoShelf lifeWhat is allulose?• Naturally occurring sugar e.g. in figs• Low calorific value (Allulose: 0.8 kJ/g; Sucrose: 16 kJ/g)• Sweetness: 70% of the intensity of sucrose• Produced from beet sugar with the help of enzymessebastian.wittland@th-owl.de OWL University of Applied Sciences and Arts, Campusallee 12, 32657 LemgoFructose             AlluloseUse of allulose in baked goods• Fermentation: Allulose is not metabolized by baker's yeast but does not inhibit fermentation.• Browning: Allulose ensures increased browning, even in small quantities.• Rheology: Improvement in doughs possible and mass foams more stable.• Shelf life and freshness: Freshness is improved and shelf life is increased.• Sensory analysis: Overall good consumer acceptance, 25% substitution possible without issues.Buns at 4 °C after seven days of storageDescriptive sensory analysisSucroseAllulosenot enough flavornot well rounded in tastetoo much soft not enough sweetnessaftertastegood consistencyrounded tasteenjoyable sweetnessnice tanmellowsoft/fluffyCircled in red is mold formation after seven days of storage.

Investigation and characterization of the techno functional and sensory properties of allulose in baked goods

https://www.th-owl.de/elsa/download/11716/11754/Poster_Anuga%20Food%20Tec_2024_SW.pdf

Investigation and characterization of the techno functional and sensory properties of allulose in baked goods

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Publikationen an der Technischen Hochschule Ostwestfalen-Lippe