Application of sodium fatty-acyl lactylate with different carbon lengths in steamed bread

Some sodium fatty-acyl lactylate with different carbon chain lengths(6-18) were chosen to add into flours with similar Ester Values. Sodium stearoyl lactylate was deemed to be the best length of carbon chain to act to steamed bread. In the next place, Sodium oleic-acyl lactylate and Sodium palmitic-acyl lactylate were good at steamed bread. The short long carbon chain products couldn't be used for steamed bread, because they had both of bad effects and pungent smell(c6,c8,c10). According to textural mechine, they had influence on the rigidity of steamed bread , the rigidity were increased by the increase of leagths of Sodium fatty-acyl lactylate. According to frainograph and extensorgraph experiment, they had disciplinarian influence on dough Steady time, dough stability time and resistance, and had distinct influence.