TY - JOUR
T1 - Effects of 1,3-Diols and Their Esters on the Rheological Properties of Dough and the Storage Stability of Bread
AU - Frankenfeld, John W.
AU - Karel, Marcus
AU - Labuza, Theodore P.
PY - 1977/7/1
Y1 - 1977/7/1
N2 - Several linear 1,3 diols and their monoesters were studied in standard bread formulations. The lower 1,3-diols, especially 1,3-butanediol, exhibited antistaling properties while the higher diols were effective mold inhibitors. The esters, in amounts ranging from 0.1 to 0.5%, improved the mixing characteristics of test doughs, inhibited mold formation, and, in some instances, increased loaf volume and enhanced bread quality. The most effective esters were those whose total carbon content, diol plus acid portion, was in the range of C11-C12. The potential of these compounds as functional bread additives and problems to be overcome are discussed.
AB - Several linear 1,3 diols and their monoesters were studied in standard bread formulations. The lower 1,3-diols, especially 1,3-butanediol, exhibited antistaling properties while the higher diols were effective mold inhibitors. The esters, in amounts ranging from 0.1 to 0.5%, improved the mixing characteristics of test doughs, inhibited mold formation, and, in some instances, increased loaf volume and enhanced bread quality. The most effective esters were those whose total carbon content, diol plus acid portion, was in the range of C11-C12. The potential of these compounds as functional bread additives and problems to be overcome are discussed.
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U2 - 10.1021/jf60212a050
DO - 10.1021/jf60212a050
M3 - Article
AN - SCOPUS:33847090057
SN - 0021-8561
VL - 25
SP - 809
EP - 814
JO - Journal of agricultural and food chemistry
JF - Journal of agricultural and food chemistry
IS - 4
ER -