Effects of Trehalose on Quality Characteristics of White Pan Bread

Trehalose가 식빵의 품질 특성에 미치는 영향

  • Kim, Young-Ja (Dept. of BioFood Science & Technology, Graduate School of Agriculture & Animal Science) ;
  • Lee, Jeong-Hoon (Dept. of Bioresources and Food Science, Konkuk University) ;
  • Chung, Koo-Chun (Dept. of Chemistry, Konkuk University) ;
  • Lee, Si-Kyung (Dept. of Bioresources and Food Science, Konkuk University)
  • 김영자 (건국대학교 농축대학원 바이오식품공학과) ;
  • 이정훈 (건국대학교 생명자원 식품공학과) ;
  • 정구춘 (건국대학교 화학과) ;
  • 이시경 (건국대학교 생명자원 식품공학과)
  • Received : 2014.01.09
  • Accepted : 2014.02.11
  • Published : 2014.05.31


This study was carried out to evaluate the effects of trehalose on quality characteristics of white pan bread. Basic formula consisted of bread flour, 6% sucrose, and 0, 2, 4, 6% trehalose, respectively. Loaf volume, specific loaf volume, baking loss rate, moisture content, water activity, crumb color, and sensory evaluation scores were determined for quality characteristics of bread. White pan bread containing 4% trehalose had a higher loaf volume of 2,140 mL and specific loaf volume of 3.96 mL/g. Baking loss rate of white pan bread was the lowest in the loaf containing 6% trehalose. In crumb texture analysis, hardness of loaf containing 4% of trehalose was the lowest after 7 days of storage. Moisture content and water activity of white pan breads increased with increasing level of trehalose. Color of crumbs was the brightest in the loaf containing 6% trehalose. White pan bread containing 4% trehalose scored better in the sensory evaluation than the others. As a result, trehalose affected quality characteristics of white pan bread. Especially, the addition of 4% trehalose to white pan bread had beneficial effects on quality characteristics.


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