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ULTRASTRUCTURE OF BREAD DOUGH WITH YEAST SINGLE CELL PROTEIN AND/OR EMULSIFIER
Author(s) -
EVANS LEAHG.,
VOLPE' THERESA,
ZABIK MARY E.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb01220.x
Subject(s) - farinograph , gluten , food science , chemistry , ultrastructure , scanning electron microscope , starch , yeast , materials science , biochemistry , composite material , biology , botany
Scanning electron microscopy (SEM) was used to determine the influence of sodium stearoyl‐2‐lactylate (SSL) and/or 6% Single Cell Protein (SCP) supplement on dough structure. Dough samples were mixed to optimum development according to farinograph peak times and absorptions before examination by SEM. Supplementation with SCP thickened gluten sheets; contours of starch granules were masked and rupture of gluten increased. Addition of SSL to dough improved gluten sheeting and adding SSL to the SCP dough at least partially counteracted the adverse effects of SCP on the gluten layer.