Effects of oligosaccharides, sodium carboxymethyl cellulose and d‐allulose as a compound improver on the quality of sugar‐reduced bread

The improvers enhanced the texture, appearance, flavor and storage stability of sugar-reduced bread, yielding qualities that are comparable to or even surpass conventional bread. These findings provide a new insight for the development of quality improvers designed for sugar-reduced bakery products. © 2024 Society of Chemical Industry.