Journal of the Science of Food and Agriculture · 1998 · 34 citations · 0 references
AgricultureBiochemistryFood ScienceCereal ScienceFood EngineeringFood ProcessingCereal ProcessingEnzymatic Texture ModificationFood EmulsificationFood GelsFood Texture ChemistryStarch ChemistryCrystallographic Phase TransitionsEmulsifiersLecithin EmulsificationNatural EmulsifiersStarch Physicochemical Properties
The effects of oat and soya lecithins and their hydrolysates on crystallisation of wheat starch gel and on bread structure were studied. In baking studies the lecithins were compared with commonly used commercial emulsifiers. Soya lecithin hydrolysate retarded starch gel crystallisation and bread staling as effectively as the best commercial emulsifiers. The oat lecithins were interesting. They did not affect significantly the starch gel crystallisation but both of them retarded bread staling much more effectively than the soya lecithin. Oat lecithins were as good as the commercial Amidan indicating that glycolipids in oat lecithins slowed bread staling. © 1998 SCI.