ABSTRACT
Doughs made from wheat and almond flours, water, and five types of emulsifiers commonly used in confectionary and bakery products (soy lecithin, sucrose esters, mono-glycerides, mono- and di-glycerides of fatty acids, and diacetyl tartaric acid esters of monoglycerides [DATEM]) were studied. To evaluate the additive ability to retain the fatty fraction during the extrusion process, electrical conductivity was measured and fat loss (%) that occurs during extrusion processing was determined. The electrical conductivity measurements showed that the lower and better concentration of soy lecithin and mixed mono- and di-glycerides of fatty acids to obtain an oil-water emulsion was 0.2 g/100 g of dough, while for sucrose esters and mono-glycerides of fatty acids, it was 0.7 g/100 g of dough. No efficacy for DATEM was observed. The fat loss results showed that sucrose esters were the most suitable emulsifiers for retaining the fatty fraction during extrusion processing, even at a very low amounts (2 g/kg of dough).
