Effect of Stearoyl Lactate Calcium-Sodium as Promising Improvers for Wheat Bread

被引：0
|
作者：
Zhang, Junhe [1 ]
Zeng, Jie [1 ]
Li, Guanglei [1 ]
Gao, Haiyan [1 ]
机构：
[1] Henan Inst Sci & Technol, Sch Food Sci, Xinxiang 453003, Peoples R China
来源：
ADVANCES IN CHEMISTRY RESEARCH II, PTS 1-3 | 2012年 / 554-556卷
关键词：
stearoyl lactate calcium -sodium; dough; bread quality;
D O I：
10.4028/www.scientific.net/AMR.554-556.1406
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
The effects of stearoyl lactate calcium -sodium (CSL-SSL) as improvers on the textural properties of dough and bread was investigated. It was found that CSL-SSL at 0.04% (w/w) of the flour weight produced better quality of bread. Texture analysis showed that the hardness, chewiness, gumminess degree of the dough and bread reduced and the flexibility and adhesion increased greatly. This results indicated CSL-SSL could greatly improve the quality of dough and bread. Determination of the microstructure further demonstrated the emulsifier CSL-SSL might promote the link of starch and protein and which could strengthened the gluten network structure.
引用
收藏
页码：1406 / 1409
页数：4
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