Lipid binding in wheat-flour doughs: The effect of datem emulsifier

Autor:	F. R. Jacobsberg, S. L. Worman, N. W. R. Daniels
Rok vydání:	1976
Předmět:	chemistry.chemical_compound Nutrition and Dietetics Chemistry fungi Lipid binding Wheat flour food and beverages DATEM Food science Agronomy and Crop Science Diacetyl Food Science Biotechnology
Zdroj:	Journal of the Science of Food and Agriculture. 27:1064-1070
ISSN:	1097-0010 0022-5142
DOI:	10.1002/jsfa.2740271113
Popis:	Binding of lipids and added fats increased as more work was applied to wheat-flour doughs mixed under nitrogen. Bound-lipid levels were lower in doughs mixed in air than in those mixed in nitrogen and increase in work input had little effect on the level of bound lipid in the former. The presence of DATEM emulsifier (diacetyl tartaric esters of mono- and diglycerides) had little effect on the air-mixed doughs, but brought about a considerable reduction in lipid binding in the doughs mixed under nitrogen. It is known that DATEM emulsifiers have profound effects on dough and bread properties and it is suggested that one effect of these emulsifiers is to maintain a pool of free lipid in the dough.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::930598a0569574e32580d45abb6c0f5d https://doi.org/10.1002/jsfa.2740271113 Zobrazit plný text záznamu Plný text