Cereal Chem 54:857 - 864.  |  VIEW ARTICLE
Functional Properties of Surfactants in Breadmaking. II. Composition of Lipids Associated with Doughs Containing Various Levels of Surfactants.

O. K. Chung and C. C. Tsen. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

In doughs mixed to optimum consistency, anionic sodium stearoyl-2-lactylate (SSL) and calcium stearoyl-2- lactylate (CSL) displaced some digalactosyl diglycerides (DGDG), and substantial amounts of free fatty acids (FFA) together with monogalactosyl diglycerides (MGDG). Nonionic ethoxylated monoglycerides (EMG) displaced some indigenous phosphatidylethanolamines, phosphatidylcholines, DGDG, FFA, and MGDG, but displaced monoglycerides only at high levels (1.0 and 2.0%). Binding of glycolipids and phospholipids to acetic acid-soluble proteins by EMG increased most at the 0.5% level. Both SSL and CSL appeared to accelerate binding of DGDG and phospholipids, mainly lysophosphatidylcholines, to form complexes of starch-lipid-protein, which were not extractable with 0.05N acetic acid.