THE USE OF SODIUM AND CALCIUM ESTEAROIL-2-LACTIL-LACTYLATES IN BREAD-MAKING
Abstract
Some aspects of the composition of lactylates and methods for their quantification are reported. In order to understand the performance of the lactylates within the dough, some theoretical aspects of their chemistry are discussed.
Keywords
PANIFICAÇÃO; EMULSIFICANTES; LACTATOS DE SÓDIO; LACTATOS DE CÁLCIO. BREAD MAKING; EMULSIFIERS; SODIUM LACTYLATES; CAUCIUM LACTYATES.
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PDF (Português (Brasil))DOI: http://dx.doi.org/10.5380/cep.v6i2.15117
