Citation:
N Garti, LINDNER, C, and PINTHUS, EJ . 1980. “Evaluation Of Food Emulsifiers In The Bread Baking Industry.”. Baker's Digest, 54, 5, Pp. 24,26,37.
Abstract:
A std. bakers' grade wheat flour contg. 11.5% protein was mixed with various concns. of Na stearoyl-2-lactylate (SSL) [25383-99-7], Ca stearoyl-2-lactylate [5793-94-2], isostearoyl-2-lactylate [76021-79-9], SSL-Span 60 [1338-41-6] (3-7:7-3), SSL-Polysorbate 60 [9005-67-8] (1-3:1), or a mixt. of monoglyceride stearate [31566-31-1] and diglyceride stearate [1323-83-7], and farinog., extensog., and baking quality measurements were made. Best overall results were obtained with 0.5% SSL, Ca stearoyl-2-lactylate, or SSL-Span 60 (7:3), which induced a 10-15% increase in loaf vol. as compared to controls without emulsifiers. Flour with 0.5% mono- and diglyceride stearate added produced a relatively poor quality product. [on SciFinder(R)]