The high sucrose content in sweet bakery products is a nutritional concern. However, the technological functions of sucrose in such products make its replacement challenging. d-allulose, which only has 5% of the energy content of sucrose, may be an ideal sucrose substitute, due to its similar physicochemical and bulk properties. The aim of this study was to investigate the performance of d-allulose as the main sugar component in cupcakes, in comparison to both sucrose and d-fructose, by assessing the physicochemical and physical properties of cupcakes baked for 12, 16, and 20 min. d-allulose batters experienced less volume expansion and took longer to lose weight and thermally set during baking than did sucrose batters. d-allulose cupcakes had lower water activity values at all baking times and developed a browner colour and greater acrylamide concentration, compared to sucrose cupcakes. Comparable textural properties were achieved by d-allulose and sucrose cupcakes at the longest baking time (20 min). d-allulose and d-fructose produced cupcakes with comparable physical properties. There is potential for the use of d-allulose in the bakery products industry, by employing longer baking processes, or in other products requiring lower moisture content and less volume development.

甜烘焙产品中的高蔗糖含量是一个营养问题。然而，蔗糖在此类产品中的技术功能使其替代具有挑战性。d-阿卢糖的能量含量仅为蔗糖的 5%，由于其相似的物理化学和体积特性，可能是理想的蔗糖替代品。本研究的目的是通过评估烘焙 12、16 和 20 分钟的纸杯蛋糕的理化和物理特性，研究d-阿洛酮糖作为纸杯蛋糕中主要糖成分的性能，与蔗糖和d-果糖相比. 与蔗糖面糊相比，d-阿卢糖面糊的体积膨胀较小，在烘烤过程中减轻重量和热定形的时间更长。与蔗糖纸杯蛋糕相比，d-阿卢糖纸杯蛋糕在所有烘焙时间都具有较低的水分活度值，并且颜色更深，丙烯酰胺浓度更高。d-阿洛酮糖和蔗糖纸杯蛋糕在最长烘烤时间（20 分钟）下获得了相当的质地特性。d-阿洛酮糖和d-果糖生产的纸杯蛋糕具有相当的物理特性。通过采用更长的烘焙过程，或在其他需要较低水分含量和较少体积发展的产品中，d-阿洛酮糖有可能在烘焙产品行业中使用。