Sucrose Esters in Bakery Foods

9 Sucrose Esters in Bakery Foods

Downloaded by TUFTS UNIV on June 3, 2018 | https://pubs.acs.org Publication Date: June 1, 1977 | doi: 10.1021/bk-1977-0041.ch009

P. A. SEIB, W. J. HOOVER, and C. C. TSEN Department of Grain Science, Kansas State University, Manhattan, Kans. 66506

Surfactants are used in foods to accomplish one or more of the functions (1) given in Table I. Most of the functions are encountered in the bakery. For example, surfactants are added to cake premixes to prevent solid ingredients from clumping during hydration. Also, most cake formulas include emulsifiers to improve batter aeration and the eating and keeping qualities of cake. Surfactants complex with wheat proteins in bread dough to strengthen dough, while in bread crumb they apparently modify crystallization properties of starch, and thereby prevent bread from firming. Table I.

Functions of Surfactants in Foods.

Wetting Emulsifying Foaming

Complexing Modifying Crystals Suspending

A wide choice of surfactants (Table II) is available to the food technologist (1, 2). The choice depends on many factors but the most important are l i s t ed in Table III. Except for food-safety, the factors are self-explanatory. In the United States, the Food and Drug Administration (FDA) permits white bread and white enriched bread (3) # for example, to contain a maximum of 0.5 part by weight of dough conditioner per 100 parts of flour. The baker may use a dough conditioner from the surfactants listed either in the "Generally Recognized As Safe" (GRAS) section (£) or in Subpart D (5) of the Food-Âdditive Regulations. In either case, he must follow "good-manufacturing-practices" (GMP), which is to say, the dough conditioner should be added in an amount "...reasonably required to accomplish its intended physical, nutritional, or other technical effect...". Surfactants on the GRAS 121 Hickson; Sucrochemistry ACS Symposium Series; American Chemical Society: Washington, DC, 1977.

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l i s t ( a n d some o f t h o s e i n S u b p a r t D ) , s u c h a s d i a c e t y l t a r t a r i c acid esters of monoglycerides of edible o i l s ( f a t s ) may be a d d e d t o a n y f o o d u n d e r GMP, o t h e r s i n Subpart D are p e r m i t t e d o n l y i n c e r t a i n foods a t s p e c i f i e d maximum l e v e l s ( f o r e x a m p l e , p o l y o x y e t h y l e n e s o r bitan monostearate).


Table I I .

S u r f a c t a n t s Used i n Foods i n t h e United States of America Lecithin G l y c e r o l and P o l y g l y c e r o l E s t e r s Propylene Glycol Esters Lactylate Esters Sorbiten Esters Fumarate, T a r t r a t e , S u c c i n a t e E s t e r s Ethoxylated Derivatives

Table I I I . Factors A f f e c t i n g Choice of Surfactant. Unique F u n c t i o n Two o r m o r e F u n c t i o n s Cost

Food-grade

Handling; Storage Sanitation Safety

S u c r o s e e s t e r s have n o t been approved f o r use i n t h e U.S.A. However, t h e y w e r e i n c l u d e d on t h e l i s t o f f o o d e m u l s i f i e r s c o m p i l e d by t h e Codex A l i m e n t a r i u s Committee o f t h e Food and A g r i c u l t u r e O r g a n i z a t i o n / World Health Organization. I n a d d i t i o n , a 1974 d i r e c t i v e d r a f t e d by t h e n i n e c o u n t r i e s o f t h e European Eco n o m i c C o m m u n i t y (2) p l a c e d s u c r o s e e s t e r s w i t h A n n e x I substances. Annex I s u b s t a n c e s a r e t h o s e l i k e l y t o be a p p r o v e d f o r f o o d u s e b y a l l s t a t e s o f t h e EEC. To t h e a u t h o r s ' k n o w l e d g e , s u c r o s e e s t e r s a r e c u r r e n t l y used i n foods i n Japan, S w i t z e r l a n d , F r a n c e , Belgium and E n g l a n d . Surfactants i n Bakery

Foods

As p r e v i o u s l y i n t i m a t e d , f o o d - g r a d e s u r f a c t a n t s are i m p o r t a n t i n the p r o d u c t i o n o f bakery f o o d s . Table IV shows t h e a n n u a l p r o d u c t i o n o f b a k e r y f o o d s i n the United States. Yeast-leavened, bread-type prod u c t s ( b r e a d , r o l l s , and s w e e t - g o o d s ) d o m i n a t e t h e mark e t , a c c o u n t i n g f o r *v> 7 0 % o f t h e t o t a l p o u n d a g e . White pan b r e a d i s t h e s i n g l e most i m p o r t a n t b a k e r y f o o d ( T a b l e V ) , a n d e a c h o n e - p o u n d l o a f c o n t a i n s up t o 1.4g added s u r f a c t a n t , o r a t o t a l p o t e n t i a l market i n b r e a d m a k i n g o f 90,000 l b day-1 (4.1 MT/day). Use o f d o u g h

Hickson; Sucrochemistry ACS Symposium Series; American Chemical Society: Washington, DC, 1977.

9.

SEiB E T A L .

Sucrose Esters in Bakery Foods

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c o n d i t i o n e r s i n b r e a d m a k i n g h a s b e e n e s t i m a t e d (6) t o lower t h e r e t a i l p r i c e o f bread 10-15%. Because o f the prominent p o s i t i o n o f bread, our d i s c u s s i o n o f food-grade s u r f a c t a n t s i n the bakery deals h e a v i l y w i t h bread. Table

IV.


Bread Rolls Cookies Cakes Table

Bakery Foods i nt h e U n i t e d S t a t e s o f America Annual Production, B i l l i o n s o f l b .

& Crackers

V.

13.4 4.0 4.0 1.8

Sweet Goods Pie D o n u t s (Cake) Donuts

Most Important Bakery

1.3 0.9 0.7 0.4

Food

White Pan Bread = 50% o f Bakery S u r f a c t a n t , 1.4 g i n l b o f b r e a d

Foods = 90,000 l b d "

1

S u r f a c t a n t s a r e used i n breadmaking f o r three major reasons (Table V I ) . Table

VI.

Functions

Dough S t r e n g t h e n e r Oven S p r i n g Crumb S o f t e n i n g

o f S u r f a c t a n t s i n Breadmaking. Gas C e l l s Non-Wheat P r o t e i n Replace F a t

Depending on c h e m i c a l s t r u c t u r e , a s u r f a c t a n t w i l l : (a) p r e v e n t d o u g h f r o m c o l l a p s i n g d u r i n g p r o c e s s i n g ( s t r e n g t h e n d o u g h ) ; (b) i n c r e a s e o v e n - s p r i n g o f a l o a f during i n i t i a l stages o f baking, thereby i n c r e a s i n g loaf-volume while simultaneously keeping g a s - c e l l s o f t h e b r e a d crumb s m a l l ; a n d (c) p r o l o n g s h e l f - l i f e o f b r e a d b y s o f t e n i n g t h e crumb. A s a n e x a m p l e o f how chemical structure a f f e c t s the functions o f a surfact a n t , sodium s t e a r o y l 2 - l a c t y l a t e (SSL) p e r f o r m s a l l t h r e e f u n c t i o n s ( 7 ) , b u t g l y c e r o l m o n o s t e a r a t e (GMS) a n d p o l y o x y e t h y l e n e s o r b i t a n m o n o s t e a r a t e (20) p e r f o r m f u n c t i o n s ( c ) a n d ( a ) , r e s p e c t i v e l y {8). Surfactants with dough-strengthening properties a l s o p r o d u c e doughs t h a t h o l d more w a t e r a n d have l e s s sticky surfaces. S t r o n g , d r y - s u r f a c e d d o u g h s mean many f e w e r " c r i p p l e d " l o a v e s , w h i l e t h e e x t r a w a t e r g e n e r a t e s more p r o d u c t ( w h i t e b r e a d c o n t a i n s £ 38% w a t e r ) . Dough-strengtheners a l s o can be used t o r a i s e p r o t e i n and/or lower f a t i n loaves (9-10). B e f o r e t h e v o l a t i l e commodity p r i c e s o f r e c e n t y e a r s , b r e a d d o u g h n o r m a l l y c o n t a i n e d 3% l a r d o r s h o r t -

Hickson; Sucrochemistry ACS Symposium Series; American Chemical Society: Washington, DC, 1977.


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ening,(percentages are g i v e n as "baker's percentages", i . e . 1% f a t i n d o u g h means o n e p a r t b y w e i g h t o f f a t h a s b e e n a d d e d p e r 100 p a r t s o f f l o u r ) . Shortening improves l o a f volume, s l i c i n g , and s h e l f - l i f e o f bread. B u t , d o u g h s t r e n g t h e n e r s a t

Sucrose Esters in Bakery Foods

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