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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%.

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