Effect of Trehalose on Rheological Properties of Bread Flour Dough

Trehalose가 빵용 반죽의 Rheology 특성에 미치는 영향

  • Kim, Young-Ja (Department of BioFood Science & Technology, Agriculture Livestock Graduate School, Konkuk University) ;
  • Lee, Jeong-Hoon (Department of Bioresources and Food Science, KonKuk University) ;
  • Chung, Koo-Chun (Department of Chemistry, KonKuk University) ;
  • Lee, Si-Kyung (Department of BioFood Science & Technology, Agriculture Livestock Graduate School, Konkuk University)
  • 김영자 (건국대학교 농축대학원 바이오식품공학과) ;
  • 이정훈 (건국대학교 생명자원 식품공학과) ;
  • 정구춘 (건국대학 화학과) ;
  • 이시경 (건국대학교 농축대학원 바이오식품공학과)
  • Received : 2014.01.23
  • Accepted : 2014.03.11
  • Published : 2014.06.30


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 trehalose-containing 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 $30^{\circ}C$, 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.


rheological properties;bread flour dough;trehalose;farinograph;viscograph


  1. Nwaka S, Holzer H. Molecular biology of trehalose and the trehalases in the yeast Saccharomyces cerevisiae. Prog. Nucleic Acid Re. 58: 197-237 (1997)
  2. Wehrle K, Grau H, Arendt EK. Effects of lactic acid, acetic acid and table salt on fundamental rheological properties of wheat dough. Cereal Chem. 74: 739-744 (1997)
  3. Doerry WT, Ross A, Baker A. Liquid preferments: A study of factors affecting fermentation parameters and bread quality. Tech. Bull. Am. Inst. Baking 7: 1-9 (1985)
  4. Lee KS. Baking Technology. B&C World Co, Ltd., Seoul, Korea. pp. 161-163 (1997)
  5. Huang W, Kim Y, Li X, Rayas-Duarte P. Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature. J. Cereal Sci. 48: 639-646 (2008)
  6. Salas-Mellado MM, Chang YK. Effect of formulation on the quality of frozen bread dough. Braz. Arch. Biol. Techn. 46: 461-468 (2003)
  7. Diniz-Mendes L, Bernardes E, de Araujo PS, Panek AD, Paschoalin VMF. Preservation of frozen yeast cells by trehalose. Biotechnol. Bioeng. 65: 572-578 (1999)<572::AID-BIT10>3.0.CO;2-7
  8. Derby RI, Miller BS, Miller BF, Trimbo HB. Visual observations of wheat-starch gelatinization in limited water systems. Cereal Chem. 52: 702-713 (1975)
  9. Rosell CM, Foegeding A. Interaction of hydroxypropyl methylcellulose with gluten proteins: small deformation properties during thermal treatment. Food Hydrocolloid. 21: 1092-1100 (2007)
  10. Jang JK, Lee SH, Cho SC, Pyun YR. Effect of sucrose on glass transition, gelatinization, and retrogradation of wheat starch. Cereal Chem. 78: 186-192 (2001)
  11. Beleia A, Miller RA, Hoseney RC. Starch gelatinization in sugar solutions. Starch-Starke 48: 259-262 (1996)
  12. Oh MH, Shin HC, Park JD, Lee HY, Kim KS, Kum JS. Effect of added trehalose and enzymes on the qualities of backsulgie. J. Korean Soc. Food Sci. Nutr. 39: 992-998 (2010)
  13. D'Appolonia BL. Effect of bread ingredients on starch gelatinization properties as measured by the amylograph. Cereal Chem. 49: 532-543 (1972)
  14. Holmes JT, Hoseney RC. Chemical leavening: Effect of pH and certain ions on breadmaking properties. Cereal Chem. 64: 343-348 (1987)
  15. Bloksma AH. Rheology of the breadmaking process. Cereal Food. World 35: 228-236 (1990)
  16. Tlapale-Valdivia AD, Chanona-Perez J, Mora-Escobedo R, Farrera-Rebollo RR, Gutierrez-Lopez GF, Calderon-Dominguez G. Dough and crumb grain changes during mixing and fermentation and their relation with extension properties and bread quality of yeasted sweet dough. Int. J. Food Sci. Tech. 45: 530-539 (2010)
  17. Anjum FM, Sabir MZ, Khan MI, Pasha I. Sugar utilization behavior of yeast (Saccharomyces cerevisae) types and doses on bread quality. Nutr. Food Sci. 40: 395-402 (2010)
  18. Zhou JC, Peng YF, Xu N. Effect of trehalose on fresh bread and bread staling. Cereal Food. World 52: 313-316 (2007)
  19. Kim SS, Chung HY. Retarding retrogradation of Korean rice cakes (Karedduk) with a mixture of trehalose and modified starch analyzed by Avrami kinetics. Korean J. Food Nutr. 23: 39-44 (2010)
  20. Vicente S, Nieto AB, Hodara K, Castro MA, Alzamora SM. Changes in structure, rheology, and water mobility of apple tissue induced by osmotic dehydration with glucose or trehalose. Food Bioprocess Tech. 5: 3075-3089 (2012)
  21. Meric L, Lambert-Guilois S, Neyreneuf O, Richard-Molard D. Cryoresistance of baker's yeast Saccharomyces cerevisiae in frozen dough: contribution of cellular trehalose. Cereal Chem. 72: 609-615 (1995)
  22. AACC. Approved Methods of the AACC. Method 54-21. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
  23. AACC. Approved Methods of the AACC. Method 61-01. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
  24. AACC. Approved Methods of the AACC. Method 02-52. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
  25. AACC. Approved Methods of the AACC. Method 02-31. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
  26. Chang YH, Lim ST, Yoo B. Dynamic rheology of corn-starch-sugar composites. J. Food Eng. 64: 521-527 (2004)
  27. Salvador A, Sanz T, Fiszman SM. Dynamic rheological characteristics of wheat flour-water doughs. Effect of adding NaCl, sucrose and yeast. Food Hydrocolloid. 20: 780-786 (2006)
  28. Tong Q, Zhang X, Wu F, Tong J, Zhang P, Zhang J. Effect of honey powder on dough rheology and bread quality. Food Res. Int. 43: 2284-2288 (2010)
  29. Rosell CM, Collar C. Effect of temperature and consistency on wheat dough performance. Int. J. Food Sci. Tech. 44: 493-502 (2009)
  30. Birch GG. Trehalose. Vol. 18, pp. 201-225. In: Advances in Carbohydrate Chemistry. Wolfrom ML, Tyson RS (eds), Academic Press, New York, NY, USA (1963)
  31. Lee JH, Yun MS, Bog JH, Park DG, Son DH, U HS, Lee GJ, Jo HL. New Practical Bread & Cake. Jigumoonwhasa, Seoul, Korea. p. 34, p. 138 (2012)
  32. Piazza L, Masi P. Moisture redistribution throughout the bread loaf during staling and its effect on mechanical properties. Cereal Chem. 72: 320-325 (1995)
  33. Koch EM, Koch FC. The presence of trehalose in yeast. Science 61: 570-572 (1925)
  34. Ohtake S, Wang YJ. Trehalose: Current use and future applications. J. Pharm. Sci. 100: 2020-2053 (2011)
  35. Higashiyama T. Novel functions and applications of trehalose. Pure Appl. Chem. 74: 1263-1269 (2002)
  36. Miwa Y. Possibility of the use of trehalose in the field of alternative medicine. New Food Ind. 49: 20-30 (2007)
  37. Takeuchi K, Banno N. Function and application of trehalose (5): Application of cosmetical and pharmaceutical field. Fragrance J. 5: 101-103 (2000)
  38. Kubota M, Sawatani I, Oku K, Takeuchi K, Murai S. The development of ${\alpha},{\alpha}$-trehalose production and its applications. J. Appl. Glycosci. 51: 63-70 (2004)
  39. Kazuyuki O, Ikuo S, Sumio S, Mitsuyuki K, Kanou T, Sae M, Mayumi K, Michio K, Shigeharu F. Functional properties of trehalose. J. Appl. Glycosci. 49: 351-357 (2002)

Cited by

  1. Effects of Addition of Gelatinized Wheat Flour Dough on Pan Bread vol.45, pp.10, 2016,
  2. Comparison of Imported Wheat Flour Bread Making Properties and Korean Wheat Flour Bread Making Properties Made by Various Bread Making Methods vol.44, pp.3, 2015,
  3. Effect of Fructose on the Quality of the Bread added with Sugar Alcohol vol.29, pp.6, 2016,
  4. Free sugar, amino acid, and beta-glucan content in Lentinula edodes strains collected from different areas vol.14, pp.2, 2016,