KANSAS STATE UNIVERSITY
Use of emulsifiers for producting protein - fortified bread
Bread is ideal food to fortify with protein because it is a staple food in many countries, but fortifiers such as soy flour can induce adverse effects on dough properties and bread quality.
Tsen, C. C.; Hoover, W. J. · 1970
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Abstract
In this study three food emulsifiers (sodium stearoyle 2-lactylate, calcium stearoly 2-lactylate, ethoxylated monoglycerides) were used to improve effectively the baking performance of wheat flour fortified with soy flour or other protein-rich additives, with no adverse effects. Accordingly, acceptable high-protein bread containing a high level of soy flour or other protein-rich additives such as cottonseed flour and fish protein concentration can be made by adding one of these three food emulsifiers.
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