Abstract
The effects of stearoyl lactate calcium –sodium (CSL-SSL) as improvers on the textural properties of dough and bread was investigated. It was found that CSL-SSL at 0.04% (w/w) of the flour weight produced better quality of bread. Texture analysis showed that the hardness, chewiness, gumminess degree of the dough and bread reduced and the flexibility and adhesion increased greatly. This results indicated CSL-SSL could greatly improve the quality of dough and bread. Determination of the microstructure further demonstrated the emulsifier CSL-SSL might promote the link of starch and protein and which could strengthened the gluten network structure.
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