EFFECTS OF SUCROSE FATTY-ACID ESTER AND BLENDS ON ALVEOGRAPH CHARACTERISTICS OF WHEAT-FLOUR DOUGHS

The effects of commercial sucrose ester emulsifiers (Ryoto, Mitsubishi -Kasei Food Corporation, Tokyo, Japan) on alveograph rheological dough properties of a commercial hard red winter (HRW) wheat flour were det ermined. The esters were evaluated alone or combined to produce blends of varying hydrophile-lipophile balance (HLB). In general, Alveograph dough rheological properties improved as HLB value of the sucrose est er increased. A blend of 20:80 (w/w) of S-170 and S-1670, in the prese nce of 3% shortening resulted in the most significant changes in Alveo graph data. Addition of as little as 0.4% of the ester blend could par tially replace shortening in the dough formulation. (C) 1995 Academic Press Limited