Production of bread using sodium stearoyl lactylate as a replacement for shortening

Effect of native lipids, shortening, and bread moisture on bread firming

D. E. Rogers, Kathleen Zeleznak, Chao‐Sung Lai et al. · 1988 · 169 citations

Agriculture, Biochemistry, Food Science +14

Effect of surfactants on air incorporation in dough and the crumb grain of bread.

Junge Rc, Hoseney Rc, E. Varriano‐Marston · Europe PMC (PubMed Central) · 1981 · 52 citations

Agriculture, Food Science, Cereal Science +11

Use of oil in baked products—Part I: Background and bread

D. I. Hartnett, W. G. Thalheimer · Journal of the American Oil Chemists Society · 1979 · 25 citations

Agriculture, Food Science, Nutritional Sciences +16

Emulsifiers: uses in cereal and bakery foods.

Rusch Dt · Cereal Foods World · 1981 · 16 citations

Agriculture, Food Science, Nutrition +12

Comparison of the baker compressimeter and the instron in measuring firmness of bread containing various surfactants.

Kamel Bs, S. Wachnuik, Hoover · Cereal Foods World · 1984 · 12 citations

Agriculture, Food Science, Food Engineering +6