Cereal Chem 53:376 - 382.  |  VIEW ARTICLE
Storage Stability of Protein-Fortified Flour Blend A Containing Sodium Stearoyl-2- Lactylate.

M. M. Bean, D. K. Mecham, M. M. Hanamoto, and A. P. Mossman. Copyright 1976 by the American Association of Cereal Chemists, Inc. 

Flour Blend A was stored at 90 and 120 F and 13% moisture, with and without 0.5% sodium stearoyl-2- lactylate (SSL) added. The SSL partially lost its improving effect on bread loaf volume in a blend stored at 90 F for 6 months, as shown by loaf volumes intermediate to those of a blend stored and baked without SSL added, and the same blend baked with either SSL or shortening added during dough-mixing. Analytical tests showed potassium bromate was stable in blends stored at 90 F. Baking test confirmed its continued effectiveness. Baking studies were discontinued after 2 months on blends stored at 120 F; severe deterioration in all blends could not be corrected with dough conditioners or shortening added at the time of dough-mixing. A reduced moisture content (10.5%) stabilizes baking properties more than added SSL.