Does Allulose bake like sugar?
Google's auto-generated answer is linked to an article comparing
the differences between erythritol and allulose in the baking process
published by Sweet Logic, which is a US company that specializes in low-carb bakery products.
According to this article, erythritol is easy to crystallize, and it does not
caramelize the way real sugar does. And because erythritol is a sugar alcohol,
there will be a strange cooling sensation when you eat it.
Allulose does not have the above problem at all. But note that
the sweetness of Allulose is only 70% of that of sucrose, so to achieve the same sweetness,
more Allulose needs to be added, and it may also increase the volume of the finished product.
I searched for some food science researches on
the use of allulose as baking sugar and found some interesting studies.
A study published in the Journal of Food Processing and Preservation in 2020, baked 25%,
50%, 75%, and 100% allulose pound cakes, and a 100% sucrose pound cake as control Group,
and found that as the proportion of allulose increases, the crumb of pound cake caramelizes
faster, but there is no significant difference in the texture of these five-pound cakes.
Another study published in the journal “LWT” in 2021 compared cupcakes made
with allulose and sucrose got similar results. Interestingly, this study also
found that allulose cakes lost water slower in the baking process than sucrose cakes,
and it usually takes a longer time to bake to achieve the same texture.
But at the same time, allulose cake is also easier to burn because it caramelizes faster.
So for the bakers, managing the baking temperature and time will
be a challenge when using allulose as sugar, but if it is handled well,
the taste and texture of the finished product can be very similar to ordinary cakes.
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