Fatty acid derivatives and glycolipids in high‐protein bakery products

High‐protein bakery foods, particularly breads, are ideal for alleviating protein malnutrition in poverty areas of the world. Fortifying wheat flour with a high level of protein‐rich additives like soy flour can, however, induce adverse effects upon dough properties and bread quality. Several fatty acid derivatives, including sucroesters, fatty esters of polyalkoxylated polyoglycosides, sodium or calcium stearoyl‐2 lactylate, and ethoxylated monoglycerides and glycolipids, recently have been shown to improve effectively the baking performance of wheat flour fortified with soy flour. The nutritional benefits of high‐protein breads are reported with results from feeding studies using the breads in diets of experimental rats. The possible mechanisms concerning the improving action of fatty acid derivatives are proposed and discussed.