Trehalose

Van_DeKraken_326426

Does trehalise affect the texture or taste of breads and other types of baked goods?

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Van_DeKraken_326426

Trehalose*

brian_martin2001

This might be helpful. Good luck!

wolfiegirl

I had to google it. And after reading about it I'm still not sure what it is other than a somewhat sugar substitute. If it were me, unless there is some medical reason for using the stuff, I'd skip adding it to anything like bread. What exactly are you trying to accomplish with this stuff anyway?

EDIT: Now I see....you attempted to make the slider buns and used this stuff instead of amalyse and you're left scratching your head why the buns didn't turn out. So you pretty much answered your own question. NO. Don't add trehalose to baked goods.

brian_martin2001

I think was this.

wolfiegirl

Yeah, exactly. After I read this post I went to the next thread and saw the whole slimey slider scenario (say that three times fast!!) That's why I edited my original post.

brian_martin2001

Sorry @Nancy_Byrd_47779 i posted my comment before i saw your edit.

Van_DeKraken_326426

I thought it was a preservative which prevents starch and protein degration?

wolfiegirl

If you don't know, don't add any ingredient into a recipe. Live and learn. Besides the whole point (in my mind) in baking at home is purity of product, fresh and free from mysterious ingredients, lovely and tasty.

brian_martin2001

Can you provide your source?