期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 56, 期 15, 页码 6691-6700出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf800692b
关键词
glycolipids; synthesis; monogalactosyl diglyceride; monogalactosyl monoglyceride; wheat; microscale extension test; microscale baking test
To gain insight into structure-activity relationships of glycolipids in breadmaking monogalactosyl dilinoleylglycerol (8) and monogalactosyl monolinoleylglycerol (6) were synthesized. Then their functional properties in dough and breadmaking were compared to those of commercial surfactants such as lecithins (from soybean, rapeseed, and sunflower), diacetyltartaric acid esters of monoglycerides (DATEM), monoglycerides, and sodium stearoyl-2-lactylate. Chemical synthesis of the galactolipids consisted of a four-step reaction pathway, yielding amounts of 1-1.5 g suitable for the determination of the functional properties. Variation of the acylation time in the third step provided either the monoacyl (6) or the diacyl compound (8). The functional properties were determined by means of rheological and baking tests on a microscale (10 g of flour). The synthetic galactolipids both displayed an excellent baking performance, with 6 having by far the best baking activity of all examined surfactants. The baking activities of 8, DATEM, and the monoglycerides were in the same range, whereas sodium stearoyl-2-lactylate was less active. Although the lecithins gained similar maxima in bread volume increases as the synthetic surfactants did, considerably higher concentrations were required to do so. An antistaling effect was found for only 6 and not for 8. However, this effect was weaker than for sodium stearoyl-2-lactylate and the monoglycerides.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据