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Incorporating L‐Ascorbyl 6‐Palmitate in Bread and Its Shortening‐Sparing and Anti‐Firming Effects
Author(s) -
KOCH RICHARD L.,
SEIB PAUL A.,
HOSENEY Ft. CARL
Publication year - 1987
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.1365-2621.1987.tb14251.x
Subject(s) - ascorbyl palmitate , chemistry , food science , softening , sodium , ascorbic acid , organic chemistry , materials science , composite material
L‐Ascorbyl 6‐palmitate (AP) was conveniently incorporated in bread dough by gently premixing AP in vegetable oil or shortening, adding the premix with the remaining ingredients and mixing the dough at conventional speeds. Alternatively, high‐speed mixing of AP with formula flour or water also gave fully functional AP in bread doughs as evidenced by complete shortening replacement at 0.38% AP (based on flour weight) and by the absence of dark specks on the crust of bread. Compared to a mixture of 0.38% AP and 3% shortening or a mixture of 0.5% monodiglycerides and 3% shortening, AP alone at 0.38% in bread gave softer crumb after 1 to 5 days storage at 25°C. Sodium stearoyl 2‐lactylate (SSL) at 0.38% gave the same softening effect as AP. In no‐shortening loaves, 0.38% AP gave better grain than 0.75% L‐ascorbyl 6‐octanoate or 0.50% L‐ascorbyl 6‐dodecanoate.