EFFECT OF CERTAIN SURFACTANTS ON THE STARCH IN BREAD

Addition of Tristearin (C(18)TG) improved loaf volume in a manner simi lar to that of shortening. Triolein (C(18)TG), when used to replace sh ortening in the breadmaking formula, improved volume only slightly, pr obably because less solid fat was present. Using the hydrated form of monoglycerides (MG) was more effective than blending the MG with the f lour in a high-speed mixer or adding them as is. Light micrographs of starch isolated from bread showed that MG or sodium stearoyl lactylate (SSL) added to the formula reduced the swelling of starch, whereas sh ortening did not. If the effect of MG on crumb firmness relates to the ir effect on starch swelling, then the mechanism of softening for MG i s different than that for shortening. The SSL had a somewhat different effect in this limited water system than it had in an excess water sy stem. The effect appeared to be similar to that in the excess water sy stem heated to a lower temperature. Studies with bread made from defat ted flour showed that MG reduced crumb firmness, whereas shortening di d not. This supports the idea that the mechanisms by which these two l ipids reduce crumb firmness are different.