Cereal Chem 54:1159 - 1169.  |  VIEW ARTICLE
Soy-Fortified Wheat-Flour Blends. IV. Storage Stability with Several Surfactant Additives.

M. M. Bean, M. M. Hanamoto, K. D. Nishita, D. K. Mecham, and D. A. Fellers. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

Blends containing 94% wheat flour, 6% defatted, lightly heated soy flour, 0.28% surfactant, and 12.7% moisture were stored at 90 and 100 F. Blends containing 88% wheat flour, 12% soy flour, 0.50% surfactant, and 12.4% moisture were stored at 100 F. Similar control blends were stored at -10 F. Bread was baked from stored samples without added shortening. With both levels of soy addition, loaf volume of samples containing sodium stearoyl-2-lactylate (SSL) decreased in 6 months to 58%-75% of that of -10 F controls; crumb structure also deteriorated. Changes were signifcantly slower with ethoxylated monoglycerides (EMG) as the additive, with 80-90% of loaf volume retained. Polysorbate-60 (PS-60) also gave a more stable blend, but the original loaf volume with less than those given by SSL or EMG. In one experiment, two sucrose esters and an experimental sample of steric acid esters of polyethoxylated glycerol glycosides maintained loaf volume above 89% of the -10 F control. Panel evaluations of the odor of blends showed differences between samples stored at -10 and 100 F. Odors of SSL and EMG blends stored at the same temperature did not differ significantly. In flavor evaluations after 6 months storage, breads from EMG blends were ranked above those of PS-60 and SSL. After 12 months storage, EMG and PS-60 blends retained satisfactory flavor and were ranked above those of SSL. When blends were dried to 10% moisture, SSL blends retained satisfactory baking performance for 6 months at 100 F (greater than 90% of control- loaf volume). No significant differences in baking performance or storage stability were found among three commercial defatted, lightly heated soy flours present in blends.