---
_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'
...