Abstract
ABSTRACTStandardized bread and cookies were baked to test the effects of sucrose fatty‐acid esters, ranging in HLB (hydrophyl‐lipophyl‐balance) from 1 to 15. Bread volume and tenderness and cookie spread were determined. Interactions between shortening and the esters were tested in bread, and between nonwheat flours and the esters in both bread and cookies. Bread volume was restored when up to 20% sorghum, millet and corn flours were added. Bread tenderness over a five‐day period was also improved by use of the esters. The most practical emulsifier use levels ranged from 0.5—1.0%, depending upon emulsifier HLB.
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