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doi:10.1094/CFW-52-6-0313 |
VIEW ARTICLE Effect of Trehalose on Fresh Bread and Bread Staling J.-C. Zhou, Y.-F. Peng, and N. Xu. Institute of Biochemical Engineering, East China University of Science and Technology, Shanghai, China. Cereal Foods World 52(6):313-316. The effects of trehalose on bread properties and bread staling during storage were evaluated by sensory evaluation, bread crumb moisture retention, compression, and differential scanning calorimetry. Bread containing trehalose had higher specific volume and performed better in sensory comparisons than the control. Bread crumb hardness was reduced by adding trehalose. Kinetic study of the hardness employing the Avrami equation showed that trehalose reduced the rate of bread firming. Moreover, DSC studies showed that trehalose decreased the enthalpy of starch retrogradation and increased the glass transition temperature. All of the data indicated that trehalose could improve the quality of and retard the staling of bread effectively.
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