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

50%、75%和100%阿洛酮糖磅蛋糕，以及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  

發現隨著阿洛酮糖的比例增加，磅蛋糕的麵包屑焦糖化得

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《LWT》雜誌上發表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，得到了類似的結果。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，阿洛酮蛋糕在烘焙過程中失水的速度比蔗糖蛋糕慢，

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

通常需要更長的烘焙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  

但同時，阿洛酮糖蛋糕也更容易燃燒，因為它

caramelizes faster. So for the bakers,  managing the baking temperature and time  

焦糖化得更快。因此對於麵包師來說，

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

使用阿洛酮糖作為糖時，管理烘焙溫度和時間將是一個挑戰，但如果處理得當，成品

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

的味道和質地可以與普通蛋糕非常相似。