→ 한국식품과학회지2014 ; 46(3): 341-346
Effect of Trehalose on Rheological Properties of Bread Flour Dough
Trehalose가 빵용 반죽의 Rheology 특성에 미치는 영향
Young-Ja Kim, Jeong-Hoon Lee1, Koo-Chun Chung2, and Si-Kyung Lee1,*
Department of BioFood Science & Technology, Agriculture Livestock Graduate School, Konkuk University 1Department of Bioresources and Food Science, KonKuk University 2Department of Chemistry, KonKuk University
건국대학교 농축대학원 바이오식품공학과, 1건국대학교 생명자원 식품공학과, 2건국대학 화학과
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 trehalosecontaining 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 30oC, 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.
rheological properties, bread flour dough, trehalose, farinograph, viscograph
한국식품과학회지 2014 Jun; 46(3): 341 - 346