Baking performance of synthetic glycolipids in comparison to commercial surfactants

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 15, 2008, Pages 6691-6700

  Selmair, Patrick L ^a   Koehler, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Glycolipids; Microscale baking test; Microscale extension test; Monogalactosyl diglyceride; Monogalactosyl monoglyceride; Synthesis; Wheat

Indexed keywords

GALACTOLIPID; MONOACYLGLYCEROL; SURFACTANT;

ACYLATION; ARTICLE; BREAD; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; HEAT; METHODOLOGY; SYNTHESIS;

ACYLATION; BREAD; FOOD HANDLING; GALACTOLIPIDS; HEAT; MONOGLYCERIDES; SURFACE-ACTIVE AGENTS;

BRASSICA NAPUS; GLYCINE MAX; HELIANTHUS; TRITICUM AESTIVUM;

EID: 50449101259     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800692b     Document Type: Article

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