Effect of Sucrose-Fatty Acid Ester on Baking Properties of White Bread

자당-지방산 에스테르가 제빵특성에 미치는 영향

  • Lee, Min-Jae (Department of Food & Bioengineering, Kyungwon University) ;
  • Mok, Chul-Kyoon (Department of Food & Bioengineering, Kyungwon University) ;
  • Chang, Hak-Gil (Department of Food & Bioengineering, Kyungwon University)
  • 이민재 (경원대학교 식품생물공학과) ;
  • 목철균 (경원대학교 식품생물공학과) ;
  • 장학길 (경원대학교 식품생물공학과)
  • Published : 1999.08.31


To evaluate the effects of sucrose-fatty acid ester (SE) on bread-making characteristics, the dough mixing, gelatinization, baking properties with the addition of SE alone and together with other surfactants were investigated. SE increased the peak time and the peak height in mixogram, indicating that it contributed the elasticity of dough. In farinogram, SE increased the peak time and mechanical tolerance index, but reduced the dough stability. SE increased the peak viscosity and reduced the gelatinization temperature and maximum consistency temperature in amylogram. SE increased the specific volume of bread loaf and retarded the increase in hardness of bread during storage, showing its anti-staling effects. The maximum anti-staling effect of SE was observed at 0.5% level. The addition of SE (0.2%), SSL (0.15%) and ES-95 (0.15%) blend showed the maximum specific loaf volume, and that of SE (0.25%) and SSL (0.25%) did the maximum anti-staling effect.


sucrose-fatty acid ester;dough mixing properties;gelatinization;bread-making