Detail of "5793-94-2"

Reference

Investigation of CPL and CSL preparations used in baking industry

Investigation of CPL and CSL preparations used in baking industry. Orsi, F.; Abraham-Szabo, A.; Lasztity, R.; Karpati, M.; Major, J. (Dep. Biochem. Food Technol., Tech. Univ. Budapest, Budapest H-1111, Hung.). Dev. Food Sci., 5B(Prog. Cereal Chem. Technol.), 725-8 (English) 1983. CODEN: DFSCDX. ISSN: 0167-4501. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Com. prepns. of calcium stearoyllactylate [5793-94-2] and calcium palmitoyllactylate [88718-87-0] were analyzed by gas chromatog. and high-performance liq. chromatog. and their compn. was related to their effectiveness in improving dough rheol. properties. The most effective prepns. contained ￡5-8% free lactic acid [50-21-5], ￡10-12 mg Cl-/g, and 30-60 mol % C16 and C18 satd. fatty acids. The total free fatty acid should not exceed the amt. of fatty acid bound to the lactylate group.

Development of composite flours and their products utilizing domestic raw materials

Development of composite flours and their products utilizing domestic raw materials. Part VI. Effect of additives on the bread-making quality with composite flours. Kim, Hyong-Soo; Lee, Hee-Ja (Dep. Food Nutr., Yonsei Univ., Seoul, S. Korea). Hanguk Sikp'um Kwahakhoe Chi, 9(2), 106-15 (Korean) 1977. CODEN: HSKCAN. DOCUMENT TYPE: Journal CA Section: 17 (Foods) In order to study the baking properties of various composite flours, naked barley flour, corn flour, potato flour, and sweet potato flour were added to hard wheat flour in a ratio of 3:7, and the effects of glyceryl monostearate (GMS) [31566-31-1], Na stearyl lactylate (SSL) [25383-99-7], calcium stearyl lactylate (CSL) [5793-94-2], xanthan gum (XG) [11138-66-2], and polysaccharide (PS) were also examd. in terms of sedimentation test, amylograph viscosity, and baking tests. Sedimentation value decreased in the order of hard wheat flour (58), corn flour (47), potato flour (46), sweet potato flour (33), and barley flour (23). Significant effects of additives were obsd. for all of the flours as well as for the composite flours. The greatest effect of additives was with the mixt. of barley and wheat. Among the additives, mixts. of GMS and SSL at 1% final concn. and GMS and SSL at the same concn. increased the sedimentation value considerably. No sedimentation measurement, however, was possible for XG since the compd. pptd. by acid during the expt. The mixt. of GMS 1% + SSL 1% and GMS 1% + CSL 1% increased the gelatinization point, max. viscosity, and cooling viscosity. GMS 1% + XG 1% or GMS 1% + PS 1% had lesser effects. GMS 1% + CSL 0.5% increased bread loaf vol. with the naked barley and wheat flour and the appearance, taste, and texture of the product were very similar to those of the std. bread produced from wheat flour. GMS 1% + SSL 0.5%, however, increased the bread loaf vol. with the corn, potato, and sweet potato, and wheat mixts. No effects were obtained with XG and PS, except a slight improvement in bread texture. The loaf vol. of bread produced from the composite flour of barley and wheat was not increased when 1% SSL, CSL, XG, or PS was used sep.