Browse > Article
http://dx.doi.org/10.9721/KJFST.2014.46.3.341

Effect of Trehalose on Rheological Properties of Bread Flour Dough  

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)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.3, 2014 , pp. 341-346 More about this Journal
Abstract
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.
Keywords
rheological properties; bread flour dough; trehalose; farinograph; viscograph;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
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)   DOI
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)   DOI
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)   DOI   ScienceOn
6 Salas-Mellado MM, Chang YK. Effect of formulation on the quality of frozen bread dough. Braz. Arch. Biol. Techn. 46: 461-468 (2003)   DOI   ScienceOn
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)   DOI
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)   DOI   ScienceOn
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)   DOI   ScienceOn
11 Beleia A, Miller RA, Hoseney RC. Starch gelatinization in sugar solutions. Starch-Starke 48: 259-262 (1996)   DOI   ScienceOn
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)   과학기술학회마을   DOI
13 D'Appolonia BL. Effect of bread ingredients on starch gelatinization properties as measured by the amylograph. Cereal Chem. 49: 532-543 (1972)
14 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)   DOI   ScienceOn
15 Holmes JT, Hoseney RC. Chemical leavening: Effect of pH and certain ions on breadmaking properties. Cereal Chem. 64: 343-348 (1987)
16 Bloksma AH. Rheology of the breadmaking process. Cereal Food. World 35: 228-236 (1990)
17 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)   DOI   ScienceOn
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)   과학기술학회마을
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)   DOI
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 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)   DOI   ScienceOn
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)   DOI   ScienceOn
27 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)   DOI   ScienceOn
28 Rosell CM, Collar C. Effect of temperature and consistency on wheat dough performance. Int. J. Food Sci. Tech. 44: 493-502 (2009)   DOI   ScienceOn
29 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)
30 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)
31 Koch EM, Koch FC. The presence of trehalose in yeast. Science 61: 570-572 (1925)
32 Ohtake S, Wang YJ. Trehalose: Current use and future applications. J. Pharm. Sci. 100: 2020-2053 (2011)   DOI   ScienceOn
33 Higashiyama T. Novel functions and applications of trehalose. Pure Appl. Chem. 74: 1263-1269 (2002)
34 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)   DOI
35 Miwa Y. Possibility of the use of trehalose in the field of alternative medicine. New Food Ind. 49: 20-30 (2007)
36 Takeuchi K, Banno N. Function and application of trehalose (5): Application of cosmetical and pharmaceutical field. Fragrance J. 5: 101-103 (2000)
37 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)   DOI
38 AACC. Approved Methods of the AACC. Method 61-01. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
39 Piazza L, Masi P. Moisture redistribution throughout the bread loaf during staling and its effect on mechanical properties. Cereal Chem. 72: 320-325 (1995)