Cereal Chem 48:283 - 291.  |  VIEW ARTICLE
Polysorbate 60: Effects in Bread.

R. K. Langhans and W. G. Thalheimer. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

Polysorbate 60 (polyoxyethylene (20) sorbitan monostearte) has been studied as an antistaling agent and dough conditioner in yeast-raised baked goods. It is shown to be an effective dough-conditioning agent at levels as low as 0.2% based on flour weight. It is further shown that optimum antistaling and dough conditioning effects can be obtained by utilizing mono- and diglycerides in conjunction with polysorbate 60. The chemical and physical characteristics of polysorbate 60 are reviewed. Data are presented on its effect in basic starch slurries and doughs as well as in finished baked goods.