Analysis of Frozen Bakery Items Containing Trehalose and its Impact on Quantitative Quality Measures

Abstract

The frozen dough market has been increasing annually since it reduces cost while ensuring the availability of fresh products. Ice crystal formation inside the dough decreases yeast functionality while thawing releases fluid inside the dough, both leading to an unacceptable product. Trehalose can enhance the viability of yeast cells and reduce ice crystals. Four concentrations of trehalose (0, 10, 20, and 30%) were investigated on the freeze-thaw quality of frozen dough. Samples were prepared, frozen, and thawed before testing for color, moisture, water activity, and texture. Trehalose had no significant impact on color, moisture, or water activity of any sample despite trends in moisture and water activity being present. However, increased trehalose showed decrease in peak load in biscuits and pizza crusts. Therefore, more research is needed but data shows that trehalose could act as an anti-staling agent by reducing crust hardness in frozen biscuits and pizza crusts.