文献类型：期刊文献

英文题名：Effect of trehalose on fresh bread and bread staling

作者：Zhou, Jia-Chun[1]; Peng, Y.A.-Feng[1]; Xu, Nan[1]

机构：[1]E China Univ Sci & Technol, Inst Biochem Engn, Shanghai 200237, Peoples R China

年份：2007

卷号：52

期号：6

起止页码：313

外文期刊名：CEREAL FOODS WORLD

收录：;EI(收录号：20131416163252);WOS:【SCI-EXPANDED(收录号:WOS:000251529500005)】；

语种：英文

外文关键词：Hardness - Food products - Digital storage - Glass transition

摘要：The effects of trehalose on bread properties and bread staling during storage were evaluated by sensory evaluation, bread crumb moisture retention, compression, and differential scanning calorimetry (DSC). Bread containing trehalose had higher specific volume and performed better in sensory comparisons than the control. Bread crumb hardness was reduced by adding trehalose. Kinetic study of the hardness employing the Avrami equation showed that trehalose reduced the rate of bread firming. Moreover, DSC Studies showed that trehalose decreased the enthalpy of starch retrogradation and increased the glass transition temperature (T-g). All of the data indicated that trehalose could improve the quality of and retard the staling of bread effectively.