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Cereal Chem 63:62-64   |  VIEW ARTICLE
NOTE: The Effect of Sucrose Esters on Flour-Water Dough Mixing Characteristics.

K. S. Watson and C. E. Walker. Copyright 1986 by the American Association of Cereal Chemists, Inc. 

The effects of sucrose ester emulsifiers on dough mixing characteristics were studied using the Brabender farinograph and the National mixograph. Addition of emulsifiers tended to reduce the time to peak of the farinogram and increase the mixing endurance, but had no effect on absorption. Sucrose esters increased mixogram optimum mix times.

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