Abstract
IT is generally agreed that changes in the starch component of flour are responsible for the staling of bread1. Following a report by Bohn2 that the sucrose stearates are effective as anti-staling agents, a study was made of the interaction of starch with a commercial sample of sucrose stearate, kindly supplied by F. D. Snell, Inc.
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References
Radley, J. A., “Starch and its Derivatives”, 1, 225 (Chapman and Hall, 1953).
Bohn, R. T., private communication to Sugar Research Foundation Inc., December 9, 1955.
Greenwood, C. T., and Robertson, J. S. M., J. Chem. Soc., 3769 (1954).
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BOURNE, E., TIFFIN, A. & WEIGEL, H. Interaction of Sucrose Stearate with Starch. Nature 184, 110–111 (1959). https://doi.org/10.1038/184110a0
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DOI: https://doi.org/10.1038/184110a0
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