Physicochemical parameters, volatile compounds and organoleptic properties of bread prepared with substituted sucrose with rare sugar D‐allulose

Summary D‐Allulose (Alu), a very low‐calorie monosaccharide with several disease‐preventing effects, is expected to be used as a substitute for sucrose (Suc) in bakery products. This study assessed the physical, chemical and sensory characteristics of bread in which 25%, 50%, 75% and 100% of Suc was replaced by Alu. The replacement of up to 75% of Suc by Alu did not affect bread appearance: loaf height, volume and colour texture properties. Bread in which up to 75% of Suc was replaced by Alu had similar hardness values to 100% Suc bread. GC–MS analyses of the head space of the bread identified 25 volatile compounds (7 alcohols, 8 ketones, 8 aldehydes and 2 other compounds) in the Alu‐substituted bread. Bread with the higher ratio of Alu substitution had stronger roasted and caramel‐like odours and lighter fermented and alcoholic odours. Hedonic sensory results suggested that 100% Alu‐substituted bread had a lower score in a preference test, while up to 75% Alu‐substituted bread was equivalent to bread using traditional sugar, Suc.