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Lipid Binding of Fresh and Stored Formulated Wheat Breads. Relationships with Dough and Bread Technological Performance.

Authors :
Collar, C.
Martínez, J.C.
Rosell, C.M.
Source :
Food Science & Technology International. Dec2001, Vol. 7 Issue 6, p501. 10p. 2 Charts, 2 Graphs.
Publication Year :
2001

Abstract

Determines the lipid binding of fresh and stored formulated wheat breads. Incorporation of sodium stearoyl lactylate into dough formulation; Reactivity of lipids with amylopectin; Composition of lipids in breads.

Subjects

Subjects :
*LIPIDS
*WHEAT

Details

Language :
English
ISSN :
10820132
Volume :
7
Issue :
6
Database :
Academic Search Index
Journal :
Food Science & Technology International
Publication Type :
Academic Journal
Accession number :
7575524
Full Text :
https://doi.org/10.1106/CPGA-20Q4-YXR7-64JA
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