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

the differences between erythritol  and allulose in the baking process  

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

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

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

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

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

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

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

I searched for some food science researches on  

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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