Effects of native and enzymatically hydrolysed soya and oat lecithins in starch phase transitions and bread baking

Pirkko Forssell (Corresponding Author), Salem Shamekh, Helena Härkönen, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

Abstract

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.
Original languageEnglish
Pages (from-to)31-38
JournalJournal of the Science of Food and Agriculture
Volume76
Issue number1
DOIs
Publication statusPublished - 1998
MoE publication typeA1 Journal article-refereed

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