DOUGH CONDITIONERS FOR 12% SOY‐FORTIFIED BREAD MIXES

Abstract

ABSTRACTDough conditioners in waxy solid and fluid forms were prepared by (1) reactions of starch or lactose with glycerol or propylene glycol; (2) alkoxylation of polyol glycosides with ethylene oxide or its mixture with propylene oxide; and (3) transesterification with methyl esters of oleic, stearic or palmitic acid or triglyceride mixtures. Dry mixes of these experimental dough conditioners were prepared by chilling and grinding the waxy conditioners to powder form and blending with defatted soy flour. Grinding of the waxy products was facilitated by incorporation of up to 10% fully hydrogenated soybean oil flakes (HSF). Fluid conditioners were added directly and blended with soy flour. When tested at the 0.5% level in 12% soy‐fortified wheat bread, functional properties were the same whether the experimental dough conditioners were added to the bread formula either by dissolving in water or as a dry mix with the soy flour and wheat flour. Baking results were not affected by the incorporation of up to 10% HSF with the waxy products. The 12% soy‐fortified bread containing waxy or fluid dough conditioner had substantially improved loaf volume, grain and crumb color when compared to control bread with no conditioner. FDA approval of these new dough conditioners for food use has not yet been obtained.