Effect of trehalose and sodium stearoyl-2-lactylate on the bread quality

The effect of trehalose and sodium stearoyl-2-lactylate on the bread qualities in 0~30 d was studied and compared. Through measuring and analyzing the bread quality indexes, such as sensory evaluation, texture(hardness), volume, the ratio of height to diameter(H/D), moisture content, the total bacterium count, etc, we concluded that trehalose and sodium stearoyl-2-lactylate could obviously improve the bread quality; The best adding amount of trehalose is 2.25 g/150 g, and as for sodium stearoyl-2-lactylate, that is 0.02 g/150 g. Generally, according to the comparison between the best results of each additive, the effect of trehalose on the bread quality is better.