ULTRASTRUCTURE OF BREAD DOUGH WITH YEAST SINGLE CELL PROTEIN AND/OR EMULSIFIER

Authors


  • 1

    American Institute of Baking. Chicago, Illinois

  • Michigan Agricultural Experiment Station Journal Article No. 7597. Presented at the 36th Annual Meeting of the Institute of Food Technologists, Anaheim, June 6–9, 1976.

ABSTRACT

Scanning electron microscopy (SEM) was used to determine the influence of sodium stearoyl-2-lactylate (SSL) and/or 6% Single Cell Protein (SCP) supplement on dough structure. Dough samples were mixed to optimum development according to farinograph peak times and absorptions before examination by SEM. Supplementation with SCP thickened gluten sheets; contours of starch granules were masked and rupture of gluten increased. Addition of SSL to dough improved gluten sheeting and adding SSL to the SCP dough at least partially counteracted the adverse effects of SCP on the gluten layer.

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