Bread shortening effect

Two other points are evident in Figure 3. Sodium stearoyl 2-lactylate (SSL) is inferior to sucrose esters for carrying soy protein in a no-shortening bread formula. Also, the superior performeuice of the commercial sucrose ester implies synergistic effects in which a mixture of sucrose esters is somewhat more effective as a dough strengthener than is a purified monoester. 

Chem. Descrip. Mono- and diglycerides from veg. lipid source Uses Food emulsifier for cakes, bread, sweet goods, shortening Features Sparging effect... 

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