EFFECTS OF EMULSIFIERS ON PITA BREAD QUALITY

The purpose of this study was to investigate the effects of emulsifiers [sodium stearoyl-2-lactylate (SSL), glycerol mono stearate (GMS-90), di-acetyl tartaric acid esters of monoglycerides (DATEM), S-570, S-1170, S-1670, P-1670] on pita bread quality. Three flour types (soft wheat flour with 10.0% protein, hard red winter wheat flour with 11.6% protein, and hard red spring wheat flour with 14.4% protein) and three emulsifier concentrations (0.25%, 0.50%, 0.75%, flour basis) were used. Pita breads were baked in an air impingement oven. Leaves were scored on the first and second days, and the influence of the more effective emulsifiers on shelflife stability were investigated after 5 days. Analysis of variance indicated that the flour of moderate protein content (11.6 %) resulted in the best overall product quality. The high protein flour (14 4%) gave a dough with high water absorption and bread leaves with dark crust color. On the other hand, the low protein flour (10.0%) had low water absorption. The leaves were uniform in texture and thickness for top and bottom layers, and had a light crust color. All emulsifiers improved the tearing quality of the product. The low concentration (0.25%) of SSL, S-1170, S-1670, and S-570 with flour of moderate protein content (11.6% protein) resulted in a good quality pita bread. No significant differences occurred amongst breads containing those emulsifiers for ability to roll and fold and tearing quality after 5 days of storage at room temperature.