Effects of native and enzymatically hydrolysed soya and oat lecithins in starch phase transitions and bread baking
✍ Scribed by Forssell, P; Shamekh, S; Härkönen, H; Poutanen, K
- Book ID
- 101223900
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 248 KB
- Volume
- 76
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
The e †ects of oat and soya lecithins and their hydrolysates on crystallisation of wheat starch gel and on bread structure were studied. In baking studies the lecithins were compared with commonly used commercial emulsiÐers. Soya lecithin hydrolysate retarded starch gel crystallisation and bread staling as e †ectively as the best commercial emulsiÐers. The oat lecithins were interesting. They did not a †ect signiÐcantly the starch gel crystallisation but both of them retarded bread staling much more e †ectively than the soya lecithin. Oat lecithins were as good as the commercial Amidan indicating that glycolipids in oat lecithins slowed bread staling.
1998 SCI.