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EFFECT OF TREHALOSE ADDITION ON SELECTED QUALITY PARAMETERS OF WHEAT BREAD CRUMB

 

 

 

 

Key words:

sorption properties, GAB model, staling.

Summary
Bread is considered a type of food characteristic for the entire western civilisation. Unfortunately, it can quickly lose its freshness which affects, first of all, its organoleptic properties. This has led to a constant search for methods to extend the time in which the product retains quality features at the optimum level. Losses resulting from bread staling pose an important economic problem, particularly under conditions of industrialized and centralized production. The term ‘staling’ is understood as a gradual reduction in consumer acceptance of the bakery product, which is conditioned by chemical and physical changes occurring in the crust and crumb. Water redistribution, both at the macro- and microscopic level, has a significant effect on bread staling intensity. Therefore, the molecular structure of main bread crumb components and water
diffusion on micro- and macro-scale are subject to extensive research regarding the role of water in bread staling. The durability of bread is determined by its type and additives used. The aim of this study was to compare the effect of trehalose addition on the sorption properties of wheat bread crumb, produced under laboratory conditions based on luxury wheat flour, type 550, with a varied α,α- trehalose to flour ratio (0; 0.5; 1.0 and 1.5).

Analyses related to sorptive properties of crumb included:
• Evaluation of water content in bread crumb;
• Determination and comparison of the course of sorption isotherms typical for bread crumb
on the basis of t-Student test for paired samples;
• Estimation of GAB equation parameters on the basis of empirical data describing sorption
curves for bread crumb in order to determine the effect of varied trehalose addition on the
condition of starch-protein complexes determining the hydration rate of the examined
structures.
The results show that a 1.0% addition of trehalose results in systematic deterioration of
bread crumb sorptivity and fosters its accelerated aging as a result of intensified bread staling
and drying processes. Increasing the addition of trehalose in bread up to 1.5% does not change
the sorptive properties of crumb in comparison to the control sample.

Aneta OCIECZEK
Gdynia Maritime University, Poland
Faculty of Entrepreneurship and Quality Science
Department of Hotel and Tourism Management
Renata KORZENIOWSKA-GINTER
Gdynia Maritime University, Poland
Faculty of Entrepreneurship and Quality Science
Department of Trade and Services

 

 

 

 

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