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트레할로스를 첨가한 쌀식빵의 품질특성
Author
배대석, 이진식
Journal Title
한국응용과학기술학회지
Publication Year
2018
Topics
Summary
This study investigated the quality characteristics of rice bread made by substituting sugar with trehalose. The trehalose-added samples showed improved moisture retention, reduced hardness, and maintained sensory quality compared to the control group, effectively suppressing quality deterioration during storage. These results suggest that trehalose can contribute to maintaining and improving the commercial value of rice bread.
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