期刊
FOOD CHEMISTRY
卷 233, 期 -, 页码 369-377出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.04.108
关键词
Trehalose; Texture; Rheology; Thermal property; Water mobility; Wheat flour dough and bread
The study aims to elucidate the effects of trehalose on the mechanical, thermal, and rheological properties of wheat flour dough and water distribution in bread. Texture profile analysis, DSC, farinograph, extensograph, and frequency sweep were applied in dough. The results from SEM revealed that the gluten film became less notable with the presence of trehalose. The kinetics of staling process, low-field H-1 NMR, and water-binding capacity were employed to characterize physicochemical properties of bread. Trehalose decreased the staling rate constant k, indicating an inhibitory effect on firming process in bread. Trehalose had the ability to retain water by hindering the interaction among water molecules, gluten and starch, thus relatively increasing the immobility of the part of water represented by T-22 in low field H-1 NMR tests. Trehalose restricted water mobilization during storage, resulting in a better water holding capacity. Our findings reveal that trehalose could be an improver in dough and bread-making performance, as well as an antistaling agent in bread. (C) 2017 Elsevier Ltd. All rights reserved.
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