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Cryoprotective Role of Exogenous Trehalose in Frozen Dough Products

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Abstract

Aim of this work is to study the cryoprotective role of extracellular trehalose in the production of bakery products from frozen dough. Therefore, different levels of trehalose (up to 200 ppm) were incorporated in dough/bread samples made from white and whole-wheat flour, and their quality (loaf volume, weight loss during baking, crust and crumb color) and texture characteristics (dough, crust and crumb firmness) were examined during frozen storage. To investigate the role of trehalose on dough behavior, the sugar content (glucose, fructose, and sucrose) of dough samples composed with or without trehalose was monitored, and dough microstructure was also analyzed with scanning electron microscopy. The cryoprotective effect of trehalose was confirmed, and it was found proportional to its level for both flour types. Trehalose can improve dough behavior under freezing conditions in terms of bread volume and texture characteristics.

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Acknowledgments

The present work has been supported by grants from Greek GSRT (General Secretariat of Research and Technology).

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  1. Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5, Iroon Polytechniou str., Polytechnioupoli Zografou, 15780, Athens, Greece

    Virginia Giannou & Constantina Tzia

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  1. Virginia Giannou
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  2. Constantina Tzia
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Correspondence to Constantina Tzia.

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Giannou, V., Tzia, C. Cryoprotective Role of Exogenous Trehalose in Frozen Dough Products. Food Bioprocess Technol 1, 276–284 (2008). https://doi.org/10.1007/s11947-007-0008-z

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