EFFECT OF EMULSIFYING LIPIDS ON BAKING QUALITY OF WHEAT-FLOUR

Fatty acids, monoglycerides and monoglycerin ethers were tested for their suitability as emulsifiers in bread making. The addition of myristic or palmitic acid did not affect the bread volume. Stearin acid increases the volume of bread, while the addition of oleic acid impairs the volume and the score number of the bread. Monoglycerides improve the quality of the bread. Glycerinmonomyristate has the highest effect, followed by the unsaturated monoglycerides. In these experiments, the glycerinmonooleate and glycerinmonolinoleate had higher effect on the bread volume than glycerinmonopalmitate. It has been found of interest to investigate the effect of adding monoglycerin ethers in relation to baking properties of flour. The addition of rac-1-O-dodecylglycerin and rac-1-O-tetradecylglycerin improved the bread volume for about 15% and 13%. The rac-1-O-octadecylglycerin has lower effect than the monoglycerin ethers with C12 and C14.