Effects of oligosaccharides, sodium carboxymethyl cellulose and D-allulose on thermomechanical, rheological, fermentation properties of sugar-reduced dough

The reduction of sucrose in dough formulations disrupts mechanical properties, fermentation performance, and structural organization, leading to rigidity and impaired gas retention. This study investigated how composite improvers—oligosaccharides (XOS/KOS), CMCNa, and D-allulose—mitigate these challenges by restoring viscoelastic balance, enhancing fermentation, and stabilizing protein and starch interactions. Correlation analysis was further conducted to explore the complex relationships between these parameters. Results revealed that D-allulose optimized gas retention by contributing to a denser gluten network, achieving the highest retention rate of 90.92 %. Oligosaccharides improved water availability, promoting gluten development and enhancing starch gelatinization, while CMCNa strengthened the gluten network through its binding and film-forming properties, collectively increasing fermentation height by 79.78 % compared to sugar-reduced dough. These structural improvements were further confirmed by SEM images, which revealed a more uniform microstructure with continuous gluten films encapsulating starch granules. These findings elucidate the mechanisms underlying the deterioration of sugar-reduced dough and highlight the potential of composite improvers in mitigating the adverse effects of sucrose reduction, paving the way for the development of high-quality sugar-reduced products.