Effects of 1,3-Diols and Their Esters on the Rheological Properties of Dough and the Storage Stability of Bread

John W. Frankenfeld, Marcus Karel, Theodore P. Labuza

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

Abstract

Several linear 1,3 diols and their monoesters were studied in standard bread formulations. The lower 1,3-diols, especially 1,3-butanediol, exhibited antistaling properties while the higher diols were effective mold inhibitors. The esters, in amounts ranging from 0.1 to 0.5%, improved the mixing characteristics of test doughs, inhibited mold formation, and, in some instances, increased loaf volume and enhanced bread quality. The most effective esters were those whose total carbon content, diol plus acid portion, was in the range of C11-C12. The potential of these compounds as functional bread additives and problems to be overcome are discussed.

Original languageEnglish (US)
Pages (from-to)809-814
Number of pages6
JournalJournal of agricultural and food chemistry
Volume25
Issue number4
DOIs
StatePublished - Jul 1 1977

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