抄録
Rare sugar syrup (RSS), developed through alkaline isomerization of high-fructose corn syrup (HFCS), contains rare sugars
such as D-allulose, which are associated with anti-obesity and anti-diabetic effects. This study investigated the effects of RSS on
the physicochemical properties, fermentation behavior, staling rate, and volatile compound profile of sour bread, in comparison
with breads made using sucrose (Suc) and without added sugar (Blk). The addition of 5°Bx RSS resulted in a greater loaf volume
compared with the 5°Bx Suc and Blk samples, likely due to improved gas retention capacity. Volatile compound analysis showed
moderate concentrations of alcohols and higher levels of esters, furans, and alkadienes, reflecting the distinct flavor and aroma of
RSS-bread compared to the others. RSS-bread exhibited a significantly lower staling rate and retained a softer texture during storage
at 25 °C. Furthermore, RSS-bread demonstrated the most effective mold growth suppression, extending storage period to 17 ± 5 days,
compared with 6 ± 0 days for Blk-bread and 7 ± 1 days for Suc-bread. These results suggest that RSS can serve as a functional sugar
alternative in sour bread, enhancing shelf life and texture without compromising fermentation performance.
