Effect of Trehalose in Frozen Dough and Freezing Time on Yeast Viability and Sweet Bread Characteristics

Trehalose is often used as a cryoprotectant for frozen dough because it helps to prevent damage to the bread during storage by protecting the yeast membrane. It also prevents the loss of gluten tissue by replacing the parts lost during the process. Therefore, this study aims to determine the effectiveness of trehalose conversion in maintaining the characteristics of sweet bread during freezing. The Nested Experimental Design (Stacked) was used with 2 factors, namely trehalose concentrations of 0, 0.1, 0.15, and 0.2% w/w and freezing durations of 0, 15, 30, 45, and 60 days. The results showed that the additive was effective in maintaining the viability of 33x106 CFU/g and 141.5x106 CFU/g live yeast on days 0 and 60, respectively. Approximately 4.29% of the organisms survived after 60 freezing days. The addition of trehalose also decreased the compressive power by 0.6N and helped to maintain a spread ratio, specific volume, and development volume of 2.4 cm, 1%, and 1.6%, respectively. Furthermore, the organoleptic scores obtained for taste, aroma, texture, and color were rather good, slightly fragrant, rather soft, and rather attractive, respectively.