[{"abstract":[{"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.","lang":"eng"}],"user_id":"83781","year":"2025","department":[{"_id":"DEP4016"},{"_id":"DEP4028"}],"status":"public","article_type":"original","date_updated":"2025-06-25T07:07:27Z","doi":"https://doi.org/10.1016/j.lwt.2024.117269","external_id":{"isi":["001421039500001"]},"quality_controlled":"1","type":"scientific_journal_article","publisher":"Elsevier","_id":"12286","oa":"1","article_number":"117269","publication":"LWT - Food Science and Technology","main_file_link":[{"open_access":"1","url":"https://www.sciencedirect.com/science/article/pii/S0023643824015524?via%3Dihub"}],"title":"Allulose as novel ingredient for improving freshness of yeast-made bakery products","has_accepted_license":"1","isi":"1","intvolume":"       216","author":[{"first_name":"Sebastian","last_name":"Wittland","id":"74203","full_name":"Wittland, Sebastian"},{"full_name":"Rohn, Sascha","last_name":"Rohn","first_name":"Sascha"},{"full_name":"Sciurba, Elisabeth","last_name":"Sciurba","first_name":"Elisabeth"},{"first_name":"Jens","last_name":"Begemann","id":"64612","full_name":"Begemann, Jens"},{"first_name":"Martina","last_name":"Sokolowsky","id":"76708","full_name":"Sokolowsky, Martina"},{"first_name":"Clemens","last_name":"Kanzler","full_name":"Kanzler, Clemens"},{"last_name":"Matthäus","full_name":"Matthäus, Bertrand","first_name":"Bertrand"}],"publication_identifier":{"eissn":["1096-1127"],"issn":["0023-6438"]},"place":"Amsterdam","citation":{"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)","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>.","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>.","short":"S. Wittland, S. Rohn, E. Sciurba, J. Begemann, M. Sokolowsky, C. Kanzler, B. Matthäus, LWT - Food Science and Technology 216 (2025).","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>, .","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>.","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).","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>.","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).","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.","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>"},"date_created":"2025-01-13T10:19:52Z","language":[{"iso":"eng"}],"volume":216,"publication_status":"published"},{"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."}],"keyword":["Sieving","Air classification","Particle size","Water binding","Foaming","Emulsification"],"status":"public","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"user_id":"83781","year":"2024","doi":"10.1016/j.lwt.2024.117148","date_updated":"2024-12-11T08:25:27Z","publisher":"Elsevier BV","type":"scientific_journal_article","article_number":"117148","_id":"12254","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)","title":"Dry fractionation of sunflower press cake as tool to improve its technofunctional properties","date_created":"2024-12-10T11:15:15Z","language":[{"iso":"eng"}],"volume":214,"publication_status":"published","place":"Amsterdam","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>","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.","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>.","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).","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>, .","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>.","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>.","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).","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>.","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>","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)"},"publication_identifier":{"eissn":["1096-1127"],"issn":["0023-6438"]},"author":[{"first_name":"Sophie Morejón","last_name":"Caraballo","full_name":"Caraballo, Sophie Morejón"},{"first_name":"Stephanie","full_name":"Trültzsch, Stephanie","last_name":"Trültzsch"},{"orcid":"https://orcid.org/0000-0002-1281-5966","full_name":"Struck, Susanne","last_name":"Struck","id":"85030","first_name":"Susanne"},{"full_name":"Rohm, Harald","last_name":"Rohm","first_name":"Harald"}],"intvolume":"       214"}]