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KMID : 0380620140460030341
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 3 p.341 ~ p.346
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Effect of Trehalose on Rheological Properties of Bread Flour Dough
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Kim Young-Ja
Lee Jung-Hoon
Chung Koo-Chun
Lee Si-Kyung
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Abstract
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This study was conducted to evaluate the effect of trehalose on the rheological properties of bread flour dough. Farinographic and viscographic properties, pH, total titratable acidity (TTA), and fermentation power were analyzed for flour dough rheology. Flour dough containing trehalose showed greater water absorption capacity and longer development time. However the stability, degree of softening, and farinograph quality number (FQN) were lower for the trehalosecontaining flour dough, however, these factors decreased with increasing amounts of trehalose. Trehalose did not affect the beginning of gelatinization temperature and maximum viscosity temperature of flour. The maximum viscosity was the lowest with 6% trehalose, the end of final holding period, breakdown and setback values decreased with increasing amounts of trehalose. Flour dough with 4% trehalose had the lowest pH value for 120 min fermentation at 30oC, and the highest TTA value. Addition of 4% and 6% trehalose showed larger fermentation volume of dough than the control. The results suggested that trehalose positively affected the rheological properties of flour dough such as bread volume, softness, and staling delay.
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KEYWORD
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rheological properties, bread flour dough, trehalose, farinograph, viscograph
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