Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose

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 1H 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 T22 in low-field 1H 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.

This study was 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 kinetics of staling process, low-field 1H NMR, and water-binding capacity were employed to characterize physicochemical properties of bread. Trehalose had the ability to retain water by hindering the interaction among water molecules, gluten and starch, thus relatively increasing the immobility of T22. Our findings reveal that trehalose could be an improver in dough and breadmaking performance, as well as an antistaling agent in bread.178