---
_id: '12286'
abstract:
- lang: eng
  text: German consumers have high expectations for the freshness of bakery products.
    When products like burger buns or toast are not sufficiently soft, significant
    food waste results. In traditional recipes, sucrose plays several important roles,
    including extending the shelf life of bread, but it also adds undesirable calories.
    Allulose is a promising sugar alternative with several technological advantages,
    such as enhanced browning and improved freshness. This study investigated the
    effect of allulose on the freshness of yeast-based bakery products compared to
    sucrose and fructose. Regardless of grain type or flour, the use of allulose led
    to earlier starch gelatinization, which slowed down starch retrogradation. Storage
    tests of burger buns at 20 °C and 4 °C showed that buns made with allulose had
    a softer crumb, higher moisture content, and lower water activity (aw-value) over
    the entire storage period. The improved freshness was also confirmed by descriptive
    sensory analysis. These results suggest that using allulose can enhance the freshness
    of yeast-based bakery products and help reduce food waste caused by excessively
    dry crumbs. Allulose not only improves texture but also contributes to reducing
    the environmental impact of food waste by prolonging product freshness.
article_number: '117269'
article_type: original
author:
- first_name: Sebastian
  full_name: Wittland, Sebastian
  id: '74203'
  last_name: Wittland
- first_name: Sascha
  full_name: Rohn, Sascha
  last_name: Rohn
- first_name: Elisabeth
  full_name: Sciurba, Elisabeth
  last_name: Sciurba
- first_name: Jens
  full_name: Begemann, Jens
  id: '64612'
  last_name: Begemann
- first_name: Martina
  full_name: Sokolowsky, Martina
  id: '76708'
  last_name: Sokolowsky
- first_name: Clemens
  full_name: Kanzler, Clemens
  last_name: Kanzler
- first_name: Bertrand
  full_name: Matthäus, Bertrand
  last_name: Matthäus
citation:
  ama: Wittland S, Rohn S, Sciurba E, et al. Allulose as novel ingredient for improving
    freshness of yeast-made bakery products. <i>LWT - Food Science and Technology</i>.
    2025;216. doi:<a href="https://doi.org/10.1016/j.lwt.2024.117269">https://doi.org/10.1016/j.lwt.2024.117269</a>
  apa: Wittland, S., Rohn, S., Sciurba, E., Begemann, J., Sokolowsky, M., Kanzler,
    C., &#38; Matthäus, B. (2025). Allulose as novel ingredient for improving freshness
    of yeast-made bakery products. <i>LWT - Food Science and Technology</i>, <i>216</i>,
    Article 117269. <a href="https://doi.org/10.1016/j.lwt.2024.117269">https://doi.org/10.1016/j.lwt.2024.117269</a>
  bjps: <b>Wittland S <i>et al.</i></b> (2025) Allulose as Novel Ingredient for Improving
    Freshness of Yeast-Made Bakery Products. <i>LWT - Food Science and Technology</i>
    <b>216</b>.
  chicago: Wittland, Sebastian, Sascha Rohn, Elisabeth Sciurba, Jens Begemann, Martina
    Sokolowsky, Clemens Kanzler, and Bertrand Matthäus. “Allulose as Novel Ingredient
    for Improving Freshness of Yeast-Made Bakery Products.” <i>LWT - Food Science
    and Technology</i> 216 (2025). <a href="https://doi.org/10.1016/j.lwt.2024.117269">https://doi.org/10.1016/j.lwt.2024.117269</a>.
  chicago-de: Wittland, Sebastian, Sascha Rohn, Elisabeth Sciurba, Jens Begemann,
    Martina Sokolowsky, Clemens Kanzler und Bertrand Matthäus. 2025. Allulose as novel
    ingredient for improving freshness of yeast-made bakery products. <i>LWT - Food
    Science and Technology</i> 216. doi:<a href="https://doi.org/10.1016/j.lwt.2024.117269">https://doi.org/10.1016/j.lwt.2024.117269</a>,
    .
  din1505-2-1: '<span style="font-variant:small-caps;">Wittland, Sebastian</span>
    ; <span style="font-variant:small-caps;">Rohn, Sascha</span> ; <span style="font-variant:small-caps;">Sciurba,
    Elisabeth</span> ; <span style="font-variant:small-caps;">Begemann, Jens</span>
    ; <span style="font-variant:small-caps;">Sokolowsky, Martina</span> ; <span style="font-variant:small-caps;">Kanzler,
    Clemens</span> ; <span style="font-variant:small-caps;">Matthäus, Bertrand</span>:
    Allulose as novel ingredient for improving freshness of yeast-made bakery products.
    In: <i>LWT - Food Science and Technology</i> Bd. 216. Amsterdam, Elsevier (2025)'
  havard: S. Wittland, S. Rohn, E. Sciurba, J. Begemann, M. Sokolowsky, C. Kanzler,
    B. Matthäus, Allulose as novel ingredient for improving freshness of yeast-made
    bakery products, LWT - Food Science and Technology. 216 (2025).
  ieee: 'S. Wittland <i>et al.</i>, “Allulose as novel ingredient for improving freshness
    of yeast-made bakery products,” <i>LWT - Food Science and Technology</i>, vol.
    216, Art. no. 117269, 2025, doi: <a href="https://doi.org/10.1016/j.lwt.2024.117269">https://doi.org/10.1016/j.lwt.2024.117269</a>.'
  mla: Wittland, Sebastian, et al. “Allulose as Novel Ingredient for Improving Freshness
    of Yeast-Made Bakery Products.” <i>LWT - Food Science and Technology</i>, vol.
    216, 117269, 2025, <a href="https://doi.org/10.1016/j.lwt.2024.117269">https://doi.org/10.1016/j.lwt.2024.117269</a>.
  short: S. Wittland, S. Rohn, E. Sciurba, J. Begemann, M. Sokolowsky, C. Kanzler,
    B. Matthäus, LWT - Food Science and Technology 216 (2025).
  ufg: '<b>Wittland, Sebastian u. a.</b>: Allulose as novel ingredient for improving
    freshness of yeast-made bakery products, in: <i>LWT - Food Science and Technology</i>
    216 (2025).'
  van: Wittland S, Rohn S, Sciurba E, Begemann J, Sokolowsky M, Kanzler C, et al.
    Allulose as novel ingredient for improving freshness of yeast-made bakery products.
    LWT - Food Science and Technology. 2025;216.
date_created: 2025-01-13T10:19:52Z
date_updated: 2025-06-25T07:07:27Z
department:
- _id: DEP4016
- _id: DEP4028
doi: https://doi.org/10.1016/j.lwt.2024.117269
external_id:
  isi:
  - '001421039500001'
has_accepted_license: '1'
intvolume: '       216'
isi: '1'
language:
- iso: eng
main_file_link:
- open_access: '1'
  url: https://www.sciencedirect.com/science/article/pii/S0023643824015524?via%3Dihub
oa: '1'
place: Amsterdam
publication: LWT - Food Science and Technology
publication_identifier:
  eissn:
  - 1096-1127
  issn:
  - 0023-6438
publication_status: published
publisher: Elsevier
quality_controlled: '1'
status: public
title: Allulose as novel ingredient for improving freshness of yeast-made bakery products
type: scientific_journal_article
user_id: '83781'
volume: 216
year: '2025'
...
---
_id: '12254'
abstract:
- lang: eng
  text: Depending on the oil production technology, at least 60% of the oilseeds input
    such as sunflower, pumpkin or canola remain as by-product, which is usually denoted
    as press cake (PC) and contains a significant amount of fiber and protein. Its
    further valorization in food requires knowledge on the technofunctional properties
    of the press cake and on possibilities for improving its value. Aim of the current
    study was to evaluate the effect of two separation techniques, namely targeted
    sieving and air classification, on composition, and physical as well as technofunctional
    properties of fractions of sunflower press cake previously milled to <1.0 mm or
    <2.0 mm. It is evident for both separation techniques that fines fractions obtained
    by using smaller sieves or lower air volume flow showed an increased protein content,
    with a protein enrichment factor of up to 1.47. Using PC < 2.0 mm as raw material,
    protein separation efficiency, a combined measure for protein content and yield,
    was higher after separation by air classification. Whereas protein solubility
    was not affected by the particle size distribution of the separated fractions,
    emulsion activity and emulsion stability were improved especially for the small
    particle fractions separated from PC < 2.0 mm.
article_number: '117148'
author:
- first_name: Sophie Morejón
  full_name: Caraballo, Sophie Morejón
  last_name: Caraballo
- first_name: Stephanie
  full_name: Trültzsch, Stephanie
  last_name: Trültzsch
- first_name: Susanne
  full_name: Struck, Susanne
  id: '85030'
  last_name: Struck
  orcid: https://orcid.org/0000-0002-1281-5966
- first_name: Harald
  full_name: Rohm, Harald
  last_name: Rohm
citation:
  ama: 'Caraballo SM, Trültzsch S, Struck S, Rohm H. Dry fractionation of sunflower
    press cake as tool to improve its technofunctional properties. <i>  LWT - food
    science and technology : an official journal of the Swiss Society of Food Science
    and Technology (SGLWT/SOSSTA) and the International Union of Food Science and
    Technology (IUFoST)</i>. 2024;214. doi:<a href="https://doi.org/10.1016/j.lwt.2024.117148">10.1016/j.lwt.2024.117148</a>'
  apa: 'Caraballo, S. M., Trültzsch, S., Struck, S., &#38; Rohm, H. (2024). Dry fractionation
    of sunflower press cake as tool to improve its technofunctional properties. <i> 
    LWT - Food Science and Technology : An Official Journal of the Swiss Society of
    Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food
    Science and Technology (IUFoST)</i>, <i>214</i>, Article 117148. <a href="https://doi.org/10.1016/j.lwt.2024.117148">https://doi.org/10.1016/j.lwt.2024.117148</a>'
  bjps: '<b>Caraballo SM <i>et al.</i></b> (2024) Dry Fractionation of Sunflower Press
    Cake as Tool to Improve Its Technofunctional Properties. <i>  LWT - food science
    and technology : an official journal of the Swiss Society of Food Science and
    Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology
    (IUFoST)</i> <b>214</b>.'
  chicago: 'Caraballo, Sophie Morejón, Stephanie Trültzsch, Susanne Struck, and Harald
    Rohm. “Dry Fractionation of Sunflower Press Cake as Tool to Improve Its Technofunctional
    Properties.” <i>  LWT - Food Science and Technology : An Official Journal of the
    Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International
    Union of Food Science and Technology (IUFoST)</i> 214 (2024). <a href="https://doi.org/10.1016/j.lwt.2024.117148">https://doi.org/10.1016/j.lwt.2024.117148</a>.'
  chicago-de: 'Caraballo, Sophie Morejón, Stephanie Trültzsch, Susanne Struck und
    Harald Rohm. 2024. Dry fractionation of sunflower press cake as tool to improve
    its technofunctional properties. <i>  LWT - food science and technology : an official
    journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and
    the International Union of Food Science and Technology (IUFoST)</i> 214. doi:<a
    href="https://doi.org/10.1016/j.lwt.2024.117148">10.1016/j.lwt.2024.117148</a>,
    .'
  din1505-2-1: '<span style="font-variant:small-caps;">Caraballo, Sophie Morejón</span>
    ; <span style="font-variant:small-caps;">Trültzsch, Stephanie</span> ; <span style="font-variant:small-caps;">Struck,
    Susanne</span> ; <span style="font-variant:small-caps;">Rohm, Harald</span>: Dry
    fractionation of sunflower press cake as tool to improve its technofunctional
    properties. In: <i>  LWT - food science and technology : an official journal of
    the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International
    Union of Food Science and Technology (IUFoST)</i> Bd. 214. Amsterdam, Elsevier
    BV (2024)'
  havard: 'S.M. Caraballo, S. Trültzsch, S. Struck, H. Rohm, Dry fractionation of
    sunflower press cake as tool to improve its technofunctional properties,   LWT
    - Food Science and Technology : An Official Journal of the Swiss Society of Food
    Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science
    and Technology (IUFoST). 214 (2024).'
  ieee: 'S. M. Caraballo, S. Trültzsch, S. Struck, and H. Rohm, “Dry fractionation
    of sunflower press cake as tool to improve its technofunctional properties,” <i> 
    LWT - food science and technology : an official journal of the Swiss Society of
    Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food
    Science and Technology (IUFoST)</i>, vol. 214, Art. no. 117148, 2024, doi: <a
    href="https://doi.org/10.1016/j.lwt.2024.117148">10.1016/j.lwt.2024.117148</a>.'
  mla: 'Caraballo, Sophie Morejón, et al. “Dry Fractionation of Sunflower Press Cake
    as Tool to Improve Its Technofunctional Properties.” <i>  LWT - Food Science and
    Technology : An Official Journal of the Swiss Society of Food Science and Technology
    (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</i>,
    vol. 214, 117148, 2024, <a href="https://doi.org/10.1016/j.lwt.2024.117148">https://doi.org/10.1016/j.lwt.2024.117148</a>.'
  short: 'S.M. Caraballo, S. Trültzsch, S. Struck, H. Rohm,   LWT - Food Science and
    Technology : An Official Journal of the Swiss Society of Food Science and Technology
    (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)
    214 (2024).'
  ufg: '<b>Caraballo, Sophie Morejón u. a.</b>: Dry fractionation of sunflower press
    cake as tool to improve its technofunctional properties, in: <i>  LWT - food science
    and technology : an official journal of the Swiss Society of Food Science and
    Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology
    (IUFoST)</i> 214 (2024).'
  van: 'Caraballo SM, Trültzsch S, Struck S, Rohm H. Dry fractionation of sunflower
    press cake as tool to improve its technofunctional properties.   LWT - food science
    and technology : an official journal of the Swiss Society of Food Science and
    Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology
    (IUFoST). 2024;214.'
date_created: 2024-12-10T11:15:15Z
date_updated: 2024-12-11T08:25:27Z
department:
- _id: DEP4028
- _id: DEP4029
doi: 10.1016/j.lwt.2024.117148
intvolume: '       214'
keyword:
- Sieving
- Air classification
- Particle size
- Water binding
- Foaming
- Emulsification
language:
- iso: eng
place: Amsterdam
publication: '  LWT - food science and technology : an official journal of the Swiss
  Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union
  of Food Science and Technology (IUFoST)'
publication_identifier:
  eissn:
  - 1096-1127
  issn:
  - 0023-6438
publication_status: published
publisher: Elsevier BV
status: public
title: Dry fractionation of sunflower press cake as tool to improve its technofunctional
  properties
type: scientific_journal_article
user_id: '83781'
volume: 214
year: '2024'
...