Effect of storage of surfactant gels on the bread making quality of wheat flour
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/33/
http://www.elsevier.com/locate/foodchem FC-89-133-138-2005 |
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| Title |
Effect of storage of surfactant gels on the bread making quality of wheat flour
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| Creator |
Azizi, M. H.
Rao, G. V. |
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| Subject |
04 Wheat
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| Description |
<p align="justify">Sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM), glycerol monostearate (GMS) and distilled glycerol monostearate (DGMS) surfactant gels were made with water and varying shortening contents. The SSL, DGMS,
GMS and DATEM gels, with and without shortening in them, were stored for 3, 6, 9 and 15 days and their effects on bread-making quality were studied. All the gels improved the bread-making quality, to varying extents depending on the surfactant. On storage of gels, the improving effect was gradually reduced with increasing time, for all the gels made, with or without shortening. The adverse
effect of storage on gels with shortening on bread-making quality was greater than that on gels without shortening and it varied from surfactant to surfactant. The results brought to light the adverse effect of storage of gels in improving the quality of bread.</p>
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| Date |
2005
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| Type |
Article
NonPeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/33/1/Food_Chemistry_89_%282005%29_133-138.pdf
Azizi, M. H. and Rao, G. V. (2005) Effect of storage of surfactant gels on the bread making quality of wheat flour. Food Chemistry, 89. pp. 133-138. ISSN 0308-8146 |
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