Effect of Sodium Stearoyl Lactylate on Refinement of Crisp Bread and the Microstructure of Dough

Autor:	Wenzhao Li, Baoling Su, Xianglei Tian, Guangpeng Li, Shan Xu
Rok vydání:	2013
Předmět:	chemistry.chemical_compound chemistry Maximum correlation digestive oral and skin physiology food and beverages Sodium stearoyl lactylate General Chemistry Food science Texture (crystalline) Microstructure Industrial and Manufacturing Engineering Food Science Mathematics
Zdroj:	Advance Journal of Food Science and Technology. 5:682-687
ISSN:	2042-4876 2042-4868
DOI:	10.19026/ajfst.5.3149
Popis:	Crisp bread, as a new type of bread, had a stronger hardness, fracturability and a finer texture compared with the tradition hard bread. The objective of this study was to test whether Sodium Stearoyl Lactylate could change the microstructure of dough and improve the texture of crisp bread. Two probes used were P/2 and P/2N and these graphs were calculated by several means. Results of these calculation showed that number of positive peaks of 5-6 sec, as the most appropriate process method, had the minimum coefficient of variation and the maximum correlation with sensory evaluation. After observing the microstructure of dough and testing the texture of crisp bread, it was concluded the addition of SSL promoted a tighter dough structure and improved the quality of bread significantly. The optimal addition dosage was 0.3%.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::cccf22448463ca8f7a8d9984e5e0e5a5 https://doi.org/10.19026/ajfst.5.3149 Zobrazit plný text záznamu