EFFECT OF MODIFIED SUNFLOWER LECITHINS ON BREAD QUALITY

GUIOTTO. ESTEFANIA N.; TOMÁS, MABEL C.; HAROS, MÓNIKA

Minneapolis, Minnesota

Congreso; 2018 AOCS Annual Meeting & Expo; 2018

AOCS; American Oil Chemists' Society

Lecithins are a mixture of acetone-insoluble phospholipids and other minor substances. The most commonly processes used for their modification are fractionation to produce enriched fractions in specific phospholipids or introduce enzymes to obtain lysolecithins. The objective of the present work was to determine the effect of the addition of modified sunflower lecithins (phosphatidylcholine enriched fractions, lysolecithins) and soy lecithin on the bread quality. Each emulsifier was tested at two levels 0.5 and 1.0%. Bread quality attributes such as crust colour, specific loaf volume, and firmness were measured. The crust color values (62.5 - 64.3) did not change as an effect of adding emulsifiers. The addition of different lecithins improved the bread quality comparing to control bread, differences in the specific loaf volume and firmness between control and bread samples with emulsifiers were observed (p