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Phospholipid Hydrolysate and Antistaling Amylase Effects on Retrogradation of Starch in Bread

✍ Scribed by M.R. KWEON; C.S. PARK; J.H. AUH; B.M. CHO; N.S. YANG; K.H. PARK

Book ID
108820420
Publisher
Institute of Food Technologists
Year
1994
Tongue
English
Weight
871 KB
Volume
59
Category
Article
ISSN
0022-1147

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Effects of native and enzymatically hydr
Effects of native and enzymatically hydrolysed soya and oat lecithins in starch phase transitions and bread baking
✍ Forssell, P; Shamekh, S; HΓ€rkΓΆnen, H; Poutanen, K πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 248 KB

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 sta