Molecular structure and baking performance of individual glycolipid classes from lecithins

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 12, 2009, Pages 5597-5609

  Selmair, Patrick L ^a   Koehler, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Acylated sterol glucosides; Breadmaking; Cerebrosides; Digalactosyl diglycerides; Glycolipids; Lecithin; Microscale baking test; Microscale extension test; Polar lipids; Sterol glucosides

Indexed keywords

GLYCOLIPID; PHOSPHATIDYLCHOLINE; SURFACTANT;

ACYLATION; ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; FLOUR; FOOD INDUSTRY; WHEAT;

ACYLATION; FLOUR; FOOD INDUSTRY; GLYCOLIPIDS; LECITHINS; MOLECULAR STRUCTURE; SURFACE-ACTIVE AGENTS; TRITICUM;

BRASSICA NAPUS; GLYCINE MAX; HELIANTHUS; TRITICUM AESTIVUM;

EID: 67649207856     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9008982     Document Type: Article

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