The aim of this research was examining of the influence of trehalose addition to the dough on quality features and shelf-life of wheat bread rolls. Trehalose addition was 0.5, 1 and 1.5% by a ratio of flour instead of recipe stated sucrose. What was evaluated were sensorical properties, moisture, density, and water retention capacity of crumb within 72 h of storage. The influence of the addition of trehalose on porosity and volume of 100 g of bread roll was examined. A significant influence of trehalose addition and storing time was stated on: total organoleptic assessment, shape and appearance, as well as the colour of crust, elasticity of crumb, taste and flavour of crust and crumb. The addition of trehalose significantly influences the colour, appearance, the porosity of crumb but has no important influence on the thickness of crust and the remaining features of crust. The addition of trehalose contributed to the improvement of elasticity in stored bread rolls and lessening water retention capacity of crumb. The best organoleptic properties possessed bread rolls baked with 1% addition of trehalose.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_3_129.pdf
| MLA | Korzeniowska-Ginter, Renata. "Wpływ dodatku trehalozy na wybrane cechy jakościowe i trwałość bułek pszennych." Nauka Przyr. Technol. 3.4 (2009): #129. |
| APA | Renata Korzeniowska-Ginter (2009). Wpływ dodatku trehalozy na wybrane cechy jakościowe i trwałość bułek pszennych. Nauka Przyr. Technol. 3 (4), #129 |
| ISO 690 | KORZENIOWSKA-GINTER, Renata. Wpływ dodatku trehalozy na wybrane cechy jakościowe i trwałość bułek pszennych. Nauka Przyr. Technol., 2009, 3.4: #129. |
Renata Korzeniowska-Ginter
Katedra Technologii i Organizacji Żywienia
Akademia Morska
w Gdyni
ul. Morska 81-87
81-225 Gdynia
Poland
e-mail: ginteren@am.gdynia.pl