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The fate of stearoyl lactylates when used in breadmaking
Author(s) -
Thewlis Basil H.
Publication year - 1981
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740320205
Subject(s) - chemistry , food science , lactic acid , stearic acid , amylase , starch , composition (language) , chromatography , biochemistry , organic chemistry , biology , bacteria , enzyme , genetics , linguistics , philosophy
Abstract The composition of four different commercial stearoyl lactylate samples has been determined by methylation followed by gas‐liquid chromatography. Components present included lactic, palmitic, stearic, palmitoyl lactic and stearoyl lactic acids. When the samples were used in baking bread their components became bound to starch but could be recovered almost quantitatively after treatment with α‐amylase, showing that they remained unchanged during baking.