Breads from white grain sorghum: Effects of SSL, DATEM, and xanthan gum onsorghum bread volume

Three additives were used to improve baking volume of a sorghum-based compo site flour. They were sodium stearyol-2-lactylate (SSL), diacetyl tartaric ester of monoglycerides (DATEM), and xanthan gum (XG). Response surface met hodology was employed to study the effects and interactions among these add itives and water on mixing time and baking volume. Mixing time and baking v olume fitted the second order model with an r(2) or 0.92 and 0.84, respecti vely. Strong interactions existed among SSL and XG and water. Results showe d that the interaction of XG and water had positive effects on bread volume . When XG is used, SSL content should be less than 0.5% and water content s hould be high enough to allow adequate hydration. Saddle points were found from the models, which indicated that more than one combination of these ad ditives and water could yield high baking volumes.