Cereal Chem 58:164 - 170.  |  VIEW ARTICLE
Sucrose Monoesters and Diesters in Breadmaking.

H. Chung, P. A. Seib, K. F. Finney, and C. D. Magoffin. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

Sucrose esters of nine fatty acids were synthesized in N, N-dimethylformamide solution by transesterification between sucrose and a methyl ester of a fatty acid. Sucrose monoester and diester fractions were purified from the crude products by chromatography on silica gel. The pure fractions were tested in breadmaking for their improving effects in microloaves baked from a soy-fortified, no-shortening formula. In the series of monoesters of saturated fatty acids of chain-length C8-C20, the C16 and C18 esters performed best at 0.25-0.38%, based on flour, whereas the C12 ester was best at 0.5-0.75%. In the diester series, the C12 diester at 1.0-1.5% gave excellent loaf volume and crumb grain. The diester fraction of sucrose palmitate alone performed poorly in improving loaf volume. However, sucrose dipalmitate and higher esters of sucrose palmitate increased the loaf-improving effects of sucrose monopalmitate. Thus, unfractioned sucrose palmitate was an excellent dough strengthener at 1.25-2.0%. Sucrose monocaprylate and monocaprate reduced dough mixing time by approximately 15%.