Cereal Chem 52:832 - 843.  |  VIEW ARTICLE
Functional Properties of Surfactants in Breadmaking. I. Roles of Surfactants in Relation to Flour Constituents in a Dough System.

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

In doughs mixed to optimum consistency, sodium stearoyl-2-lactylate (SSL), calcium stearoyl-2-lactylate (CSL), and ethoxylated monoglycerides (EMG) competed with lipids on the binding sites of wheat-flour dough constituents and suppressed lipid binding in this order: EBG approximately equal to CSL greater than SSL. The surfactants also complexed with dough constituents, including lipids, in this order: SSL greater than CSL greater than EMG. The main reactive sites were in the 0.05N acetic acid-soluble proteins (A) for the nonionic EMG and the acid-insoluble starch-lipid-protein fraction C for the ionic SSL and CSL. Dough stability increased with increasing level of the ionic surfactants, apparently due to increase in fraction C stabilized by interaction between surfactants with proteins, lipids, and starch. Maximum stability in the EMG dough was reached with 0.5% of the additive, presumably due to formation of the most stabilized form of complex between EMG and proteins and lipids in the acid-soluble fraction A.