Effect of Diacetyl Tartaric Esters of Monoglycerides and Sodium Stearoyl Lactylate Emulsifiers on Dough and Bulk Bread Properties
محورهای موضوعی : غذاهای فراسودمند و عصاره های زیستیsepideh bahrami 1 , Hossein Yavari 2
1 - Department of Food Science and Technology, ShQ.C., Islamic Azad University, Shahr-e Qods, Iran
2 - Department of Food Science and Technology, ShQ.C., Islamic Azad University, Shahr-e Qods, Iran
کلید واژه: Bread, Emulsifier, Staleness, Water activity, SSL, DATEM,
چکیده مقاله :
To improve the quality, bioavailability of nutrients, texture, and shelf life of breads, it can be suggested to add emulsifiers to the formulation. For finding the best amount of emulsifier addition, bulk breads (McDonald) were baked with 0.1, 0.3, and 0.5% Sodium Stearoyl Lactylate (SSL) and diacetyl tartaric esters of monoglycerides (DATEM) emulsifiers. Dough Farinograph and chemical tests, including moisture, ash, fiber, and protein content of bread samples, were performed according to standard methods. Finally, tests for determining the staleness and water activity during storage were carried out on samples at 24-hour intervals over 3 days. In the bread samples produced, the increase in the amount of emulsifiers did not significantly affect the fat and protein content; however, their effect was significant on fiber, ash, and moisture content of the samples, so that each of these parameters increased significantly by increasing emulsifiers. In general, it can be claimed that the increase of SSL and DATEM emulsifiers caused an increase in energy, water absorption, formation time, expansion of dough, stability, and loosening, and ultimately, the quality of Farinograph. In addition, the hardness of the breads decreased by increasing the emulsifier rates, and the resulting breads with higher emulsifiers had less texture hardness compared to the control sample (P < 0.05). Increasing the emulsifier rate increased the water activity of the samples. Samples containing 0.5% DATEM and 0.5% SSL yielded the best results among treatments.
To improve the quality, bioavailability of nutrients, texture, and shelf life of breads, it can be suggested to add emulsifiers to the formulation. For finding the best amount of emulsifier addition, bulk breads (McDonald) were baked with 0.1, 0.3, and 0.5% Sodium Stearoyl Lactylate (SSL) and diacetyl tartaric esters of monoglycerides (DATEM) emulsifiers. Dough Farinograph and chemical tests, including moisture, ash, fiber, and protein content of bread samples, were performed according to standard methods. Finally, tests for determining the staleness and water activity during storage were carried out on samples at 24-hour intervals over 3 days. In the bread samples produced, the increase in the amount of emulsifiers did not significantly affect the fat and protein content; however, their effect was significant on fiber, ash, and moisture content of the samples, so that each of these parameters increased significantly by increasing emulsifiers. In general, it can be claimed that the increase of SSL and DATEM emulsifiers caused an increase in energy, water absorption, formation time, expansion of dough, stability, and loosening, and ultimately, the quality of Farinograph. In addition, the hardness of the breads decreased by increasing the emulsifier rates, and the resulting breads with higher emulsifiers had less texture hardness compared to the control sample (P < 0.05). Increasing the emulsifier rate increased the water activity of the samples. Samples containing 0.5% DATEM and 0.5% SSL yielded the best results among treatments.
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