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Product Details:
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Product Name: | Trehalose | Usage: | Frozen Dough |
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Other Name: | Trehalose Powder | Function 1: | Protects Yeast During Freezing |
Function 2: | Creates Moist And Softer Crumb | Package: | 20kg/bag,25kg/bag |
Brand: | Huiyang | Certification: | HALAL,KOSHER,MUI,OU,ISO22000,ISO 14001 |
High Light: | Frozen Dough Product Trehalose Sweetener,white Trehalose Sweetener |
Trehalose
Trehalose maintains and enhances original food and beverage quality, helping formulators develop products that taste and smell as good as they look. With benefits for flavor, texture and freshness, trehalose delivers a multi-sensory experience. A unique ingredient found in nature, trehalose offers multi-functionality across a wide range of applications, helping to bring out the best in your products.
Take 2 or 3 loafs of frozen bread dough out of the freezer. Place on counter top for a few hours until defrosted and slightly risen. I used Rhode’s Frozen Bread Dough.
Preheat oven to 350 F. Cut each bread dough into 12 pieces. Roll them lengthwise so they are about 8 inches or longer.
Dip the rolled out dough into salted butter.
Then fold in half and wrap the dough around each other creating a twist and pinch ends. Lay them on a tin foiled or silicone baking mat on a heavy duty sheet pan. They may unravel just a bit that’s completely normal though.
Sprinkle 1/8 teaspoon Lawry’s garlic salt per stick. Then cover generously with parmesan cheese.
Cover with sprayed plastic wrap and let rise until about double in size. I usually don’t wait more than 30 minutes. Bake for 15-20 minutes or until the parmesan is golden brown.
Allow to cool slightly.
Serve warm with ranch dipping sauce, marinara or plain.
The application of trehalose in the frozen dough industry
The trehalose can used in dough factory, the dough products has many kinds, trehalose can add 2% – 8% trehalose and protects yeast during freezing.
Trehalose has several functions in the jams or preserves product, it is followed in below side:
There are need to noticed in the processe of making frozen dough cookies, trehalose need to result is more recognizable in lean doughs with low sugar content.
Safety: Trehalose has a long history of human use. Numerous studies have been conducted to support its safety.
Depending on the dish, simply add as an ingredient or dissolve in water to use. Simply add 0.5% to 5% by weight. Although trehalose is technically a sugar, when used along with other ingredients the sweet taste becomes negligible.
For sushi rice: add 1 tablespoon (10 grams) of Treha Trehalose to 450 grams of uncooked rice.
BENEFITS: retains moisture to keep the "just prepared" freshness.
Applications | Usage level | Benefits | Notes |
Chocolate |
Truffle: Replace 50% of sugar
Ganache: Replace 20% of sugar |
Prevents shrinkage by retaining moisture Improves the formability and workability
Reduces unwanted odors from heated cacao Protects lipids in chocolate with high milk fat |
When used with sugar, viscosity may need some monitoring due to crystallization property of Trehalose |
Candies and Candy Coating |
For soft caramel: Replace 30% of sugar
For nougat: Replace 20% of sugar
For candy coating on nuts: Replace 67% of sugar |
Enhances flavors of fresh ingredients (fruit flavors) Enhances natural color of fresh ingredients
Increased stability due to reduction of “stickiness”
Clear, glossy coating due to non-caramelizing property Helps reduce burning during pan-coating with sugar |
To increase the stability, Trehalose should be more than 70% of entire sugar content
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Frozen Desserts |
Ice cream: Replace 15 - 40% of sugar Sorbet: Add 5 – 8% |
Smoother mouthfeel created by formation of finer ice crystals
Enhances cream and fruit flavors |
Adjust the brix between 26% and 30% for sorbet |
Jams/Preserves |
Replace 20 – 25 % of sugar |
Enhances and evens out fruit flavor profile
Maintains natural color of ingredients |
Adjust sugar content to obtain desired sweetness |
Frozen Desserts |
Ice cream: Replace 15 - 40% of sugar Sorbet: Add 5 – 8% |
Smoother mouthfeel created by formation of finer ice crystals
Enhances cream and fruit flavors |
Adjust the brix between 26% and 30% for sorbet |
Contact Person: Angelwei
Tel: +86-13385340181