Abstract:

Four of 17 polyglycerol fatty acid esters, added to flour at the 0.5% level, affected bread quality by raising the loaf vol. significantly over that of the control. These were decaglycerol decaoleate [11094-60-3], decaglycerol tetrastearate [79665-91-1], octaglycerol monooleate [75719-56-1], and decaglycerol monolaurate [34406-66-1]. Decaglycerol monolaurate and octaglycerol monooleate markedly improved the dough mixing characteristics and increased the dough development time from 1.5 to 4.5 min. With the addn. of decaglycerol tetrastearate or decaglycerol monolaurate, the dough becomes more resistant to extension in comparison with the control (490 and 570 Brabender units, resp., compared to 310 for the control). [on SciFinder(R)]