小麦粉生地のグルテンおよび澱粉に及ぼすポリグリセリンモノ脂肪酸エステルの影響

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  • Effects of Polyglycerol Mono-Fatty Acid Esters on Gluten and Starch in Wheat Flour Dough.
  • コムギコ キジ ノ グルテン オヨビ デンプン ニ オヨボス ポリグリセリンモノ シボウサン エステル ノ エイキョウ

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説明

the fatty acid. Larger amounts of free lipids were extracted from the doughs containing one of these esters than from the control dough without an additive. These lipid liberation might be attributable to a certain specific interaction between gluten and the PGMFE. Furthermore, the shorter the fatty-acid chain in the PGMFE is, the greater was the amount of free lipids extracted, and the greater was the reactivity of the PGMFE to gluten. The starch-complexing indices of the PGMFEs were the highest with myristic acid, and the value changed inversely with the carbon number of the fatty acid residue. These results were consistent to some extent with those of scanning electron microscopy and differential scanning calorimetry. The effects of PGMFEs on gluten and starch in dough depended on the length of fatty acid residue in the complex.

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