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Interaction of Sucrose Stearate with Starch


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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  1. Radley, J. A., “Starch and its Derivatives”, 1, 225 (Chapman and Hall, 1953).

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  2. Bohn, R. T., private communication to Sugar Research Foundation Inc., December 9, 1955.

  3. 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).

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