Effects of Glycerol Monostearate(GM) and Sodium Calcium Stearoyl Lactylate(CSL-SSL) on Physico-chemical Properties of Yangmai 16 Flour

Abstract

Abstract: The physico-chemical properties of Yangmai 16 flour such as gluten content,sedimentation value and falling number were investigated after GM and CSL-SSL were added to the flour.The results showed that the gluten quality of Yangmai 16 flour is significantly improved by GM and CSL-SSL,while the sedimentation value and falling number are affected inevidently.The strong gluten and wet gluten contents both reach the maximum as GM is added by 0.15%;When CSL-SSL is added by 0.10%,the strong gluten content reaches the maximum,and the wet gluten and dry gluten contents both reach the maximum as CSL-SSL is added by 0.15%.The gluten index is affected inevidently by both GM and CSL-SSL.As a conclusion,CSL-SSL can improve the gluten quality better than GM.

Key words: GM, CSL-SSL, Yangmai16 flour, physico-chemical properties

MAO Yu-Yang, GAO 蓝Yang, ZHU Zai-Qin, CHEN Xia, CHENG Shun-He, WU Hong-Ya, SHAO Jin-Lin, NONG Bo. Effects of Glycerol Monostearate(GM) and Sodium Calcium Stearoyl Lactylate(CSL-SSL) on Physico-chemical Properties of Yangmai 16 Flour[J]. FOOD SCIENCE, 2008, 29(11): 65-68.

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Effects of Glycerol Monostearate(GM) and Sodium Calcium Stearoyl Lactylate(CSL-SSL) on Physico-chemical Properties of Yangmai 16 Flour

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