Effect of Trehlose on Anti-Aging of Steamed Bread

By the method of adding trehalose, mixtures (trehalose with the enzyme preparation) to delay the aging of steamed bread, and using Texture Analyzer with texture analysis to evaluate the quality of steamed bread. The results showed that trehalose can improve steamed bread specific volume, hardness, and springiness and it can also improve the initial quality of steamed bread and slow down the aging of steamed bread at the concentration of 3 %; Compared with using the trehalose or Novamyl (R) Steam alone, further adding 50 ppm of enzymes after added 3 % trehalose can have a better improvement on the specific volume, hardness, and resilience of steamed bread and can better delay the aging of steamed bread.