EFFECTS OF NATIVE AND ENZYMATICALLY HYDROLYZED SOYA AND OAT LECITHINSIN STARCH PHASE-TRANSITIONS AND BREAD BAKING

Authors
FORSSELL P SHAMEKH S HARKONEN H POUTANEN K
Citation
P. Forssell et al., EFFECTS OF NATIVE AND ENZYMATICALLY HYDROLYZED SOYA AND OAT LECITHINSIN STARCH PHASE-TRANSITIONS AND BREAD BAKING, Journal of the Science of Food and Agriculture, 76(1), 1998, pp. 31-38
Citations number
49
Categorie Soggetti
Agriculture,"Food Science & Tenology","Chemistry Applied
Journal title
Journal of the Science of Food and Agriculture → ACNP
ISSN journal
00225142
Volume
76
Issue
1
Year of publication
1998
Pages
31 - 38
Database
ISI
SICI code
0022-5142(1998)76:1<31:EONAEH>2.0.ZU;2-7
Abstract
The effects of oat and soya lecithins and their hydrolysates on crysta llisation of wheat starch gel and on bread structure were studied. In baking studies the lecithins were compared with commonly used commerci al emulsifiers. Soya lecithin hydrolysate retarded starch gel crystall isation and bread staling as effectively as the best commercial emulsi fiers. The oat lecithins were interesting. They did not affect signifi cantly the starch gel crystallisation but both of them retarded bread staling much more effectively than the soya lecithin. Oat lecithins we re as good as the commercial Amidan indicating that glycolipids in oat lecithins slowed bread staling. (C) 1998 SCI.