THE USE OF SODIUM AND CALCIUM ESTEAROIL-2-LACTIL-LACTYLATES IN BREAD-MAKING

Authors

  • CLÁUDIO ERNANI MENDES DA SILVA Universidade Federal da Paraíba
  • NORMA ANGÉLICA MANCILLA DIAZ

DOI:

https://doi.org/10.5380/cep.v6i2.15117

Keywords:

PANIFICAÇÃO, EMULSIFICANTES, LACTATOS DE SÓDIO, LACTATOS DE CÁLCIO. BREAD MAKING, EMULSIFIERS, SODIUM LACTYLATES, CAUCIUM LACTYATES.

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.

Downloads

How to Cite

DA SILVA, C. E. M., & DIAZ, N. A. M. (1988). THE USE OF SODIUM AND CALCIUM ESTEAROIL-2-LACTIL-LACTYLATES IN BREAD-MAKING. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 6(2). https://doi.org/10.5380/cep.v6i2.15117

Issue

Vol. 6 No. 2 (1988)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.