Google's auto-generated answer  is linked to an article comparing  

谷歌自動生成的答案與一篇比較

the differences between erythritol  and allulose in the baking process  

赤蘚糖醇和阿洛酮糖在烘焙過程中的差異 的文章相關聯，該文章

published by Sweet Logic, which is a US company  that specializes in low-carb bakery products.

由 Sweet Logic 發表，該公司是一家專門從事低碳水化合物烘焙產品的美國公司。

According to this article, erythritol  is easy to crystallize, and it does not  

根據這篇文章，赤蘚糖醇很容易結晶，而且不像

caramelize the way real sugar does. And  because erythritol is a sugar alcohol,  

真正的糖那樣焦糖化。而且因為赤蘚糖醇是一種糖醇，

there will be a strange cooling  sensation when you eat it.

所以吃的時候會有一種奇怪的清涼感。

Allulose does not have the above  problem at all. But note that  

阿洛酮糖完全沒有上述問題。但要注意

the sweetness of Allulose is only 70% of that  of sucrose, so to achieve the same sweetness,  

阿洛酮糖的甜度只有蔗糖的70%，所以要達到同樣的甜度，

more Allulose needs to be added, and it may also  increase the volume of the finished product.

需要加入更多的阿洛酮糖，而且還可能會增加成品的體積。 我搜索了一些關於

I searched for some food science researches on  

使用阿洛酮糖作為烘焙糖的

the use of allulose as baking sugar  and found some interesting studies.

食品科學研究 ，發現了一些有趣的研究。

A study published in the Journal of Food  Processing and Preservation in 2020, baked 25%,  

2020年發表在Journal of Food Processing and Preservation上的一項研究，烘焙了25%、

50%, 75%, and 100% allulose pound cakes, and  a 100% sucrose pound cake as control Group,  

50%、75%和100%的阿洛酮糖磅蛋糕，100%蔗糖磅蛋糕作為對照組，

and found that as the proportion of allulose  increases, the crumb of pound cake caramelizes  

發現作為阿洛酮糖的比例增加，磅蛋糕的麵包屑焦糖化

faster, but there is no significant difference  in the texture of these five-pound cakes.

更快，但這些五磅蛋糕的質地沒有顯著差異。

Another study published in the journal  “LWT” in 2021 compared cupcakes made  

2021 年發表在《LWT》雜誌上的另一項研究比較了

with allulose and sucrose got similar  results. Interestingly, this study also  

用阿洛酮糖和蔗糖製成的紙杯蛋糕，得出了相似的結果。有趣的是，這項研究還

found that allulose cakes lost water slower  in the baking process than sucrose cakes,  

發現，阿洛酮糖蛋糕在烘焙過程中的失水速度比蔗糖蛋糕要慢，

and it usually takes a longer time  to bake to achieve the same texture.

而且通常需要更長的時間才能達到相同的質地。

But at the same time, allulose cake is also  easier to burn because it caramelizes faster.  

但同時，阿洛酮糖蛋糕也更容易燃燒，因為它焦糖化得更快。

So for the bakers, managing the  baking temperature and time will  

所以對於烘焙師來說，

be a challenge when using allulose  as sugar, but if it is handled well,  

在使用阿洛酮糖做糖時，控制烘焙溫度和時間會是一個挑戰，但如果處理得好，

the taste and texture of the finished product  can be very similar to ordinary cakes.

成品的味道和質地可以與普通蛋糕非常相似。

Hello, everyone! This short video is part of the  original What People Also Ask series, in which  

大家好！這段簡短的視頻是原始人們還問的系列的一部分，

I preach how to find useful information  using Google's People Also Ask feature.  

我在其中宣講如何使用谷歌的人們也問功能找到有用的信息。

Every week, I make a video focusing on one  specific entity with more in-depth content.  

每週，我都會製作一個視頻，重點關註一個具有更深入內容的特定實體。

You can watch the entire episode using the link  in the description or the end card on the screen.  

您可以使用描述中的鏈接或屏幕上的結束卡觀看整個劇集。

You can also subscribe if you enjoy my  content. Look forward to seeing you!

如果您喜歡我的內容，也可以訂閱。很期待見到你！