Molecular structure and baking performance of individual glycolipid classes from lecithins.

  title={Molecular structure and baking performance of individual glycolipid classes from lecithins.},
  author={Patrick L. Selmair and Peter Koehler},
  journal={Journal of agricultural and food chemistry},
  volume={57 12},
The potential of individual glycolipid classes from lecithins (soybean, rapeseed, and sunflower) in breadmaking was determined in comparison to classical surfactants such as diacetyltartaric acid esters of mono- and diacylglycerides (DATEM), monoacylglycerides, sodium stearoyl-2-lactylate (SSL), and two synthetic glycolipids by means of rheological and baking tests on a microscale. A highly glycolipid-enriched sample containing the entire glycolipid moiety of the lecithin was obtained using an… Expand
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