It seems that trehalose is also sugar! What are the advantages of making bread with trehalose?

# Reduce sweetness

The sweetness of trehalose is low, which is only about 38% of the sugar content. It is not easy to get greasy and has a warm taste.

# Anti-aging

Trehalose can inhibit starch aging. The aging phenomenon of bread and cake becomes dry, hard and difficult to digest over time. Trehalose inhibits this aging and keeps soft texture and delicious for a long time.

# Water retention

Trehalose has water retention. It can prevent bread and candy from drying out, so it is effective when you want to keep a moist texture for a long time.

# Stay fresh

Trehalose is amorphous sugar glass, which is not easy to absorb moisture, and can effectively prevent the product from getting wet and increase the brittleness of the product.

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# Inhibit protein solidification.

Trehalose is a natural disaccharide with high heat resistance and acid resistance. Its properties are more stable, and it can inhibit the protein contained in eggs from freezing due to heating.

# Suppress bitterness and fishy smell

Trehalose can inhibit bitterness and fishy smell, especially when some materials are heated, which can reduce the odor.