Cereal Chem 52:549 - 560.  |  VIEW ARTICLE
Changes in Lipid Binding and Protein Extractability During Dough Mixing in Presence of Surfactants.

O. K. Chung and C. C. Tsen. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

Mixing accelerated binding of free flour lipids and of added surfactants: sodium stearoyl 2-lactylate (SSL), calcium stearoyl 2-lactylate (CSL), and ethoxylated monoglycerides (EMG). At each mixing stage (arrival, peak, departure, and twice the departure on a farinograph), less bound lipids were extracted by water saturated n-butanol from doughs containing the three surfactants than from control doughs. Both mixing and surfactants at the 0.5% level significantly affected protein extractability as well as the amount of lipids bound to proteins in 0.05N acetic acid extracts (A). At each mixing stage, the presence of the ionic surfactants (SSL and CSL) decreased protein extractability and the amount of lipids bound to (A). The nonionic surfactant (EMG), did not decrease, and rather stabilized the acid-soluble proteins in (A) by accelerating the binding of some lipid components (e.g., glycolipids) to (A).