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

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.