Cereal Chem 61:279 - 281.  |  VIEW ARTICLE
Various Oils, Surfactants, and Their Blends as Replacements for Shortening in Breadmaking.

B. L. Bruinsma and K. F. Finney. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

Various concentrations of 14 different oils, alone and in blends with each of two surfactants, were studied to determine which oils were superior in breadmaking. We determined the amount of each oil sodium stearoyl- 2-lactylate (SSL), or diacetyl tartaric acid esters of monoglycerides and diglycerides (DATE) needed to reach the midway volume of bread between those for no shortening (889 ) and 2-3% shortening (1,009 ), and then blended those midway amounts of oil and either DATE of SSL to determine whether synergistic effects occurred. Six grams of each oil alone was required to give the loaf volume equal to that for 2-3% shortening in the formula. The midway volume for most of the oils was 2%, and for SSL and DATE 0.2%. When 2% of each oil plus 0.2% SSL or DATE was added in the formula, all bread volumes were equal to or somewhat greater than that for the control containing shortening. When 2% of each oil and only 0.1% of SSL or DATE were added, most loaf volumes were equal to or somewhat greater than that of the shortening control. Thus, the mixture of oil and sufactant produced synergistic effects. The availability, lower cost, and ease of handling the oils, together with the low concentration of a single surfactant (0.1% SSL or DATE), are incentives for the baking industry to use a combination of oil and surfactant.