한국식품영양과학회지. 2014 May; 43 (5): 6687778. doi: 10.3746/jkfn.2014.43.5.712
Trehalose가 식빵의 품질 특성에 미치는 영향
Effects of Trehalose on Quality Characteristics of White Pan Bread
김영자
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이정훈
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정구춘
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이시경
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원문보기
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조회
상세조회 54건
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Abstract
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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Keywords