Abstract
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.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on Springer Link
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
Similar content being viewed by others
References
Radley, J. A., “Starch and its Derivatives”, 1, 225 (Chapman and Hall, 1953).
Bohn, R. T., private communication to Sugar Research Foundation Inc., December 9, 1955.
Greenwood, C. T., and Robertson, J. S. M., J. Chem. Soc., 3769 (1954).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
BOURNE, E., TIFFIN, A. & WEIGEL, H. Interaction of Sucrose Stearate with Starch. Nature 184, 110–111 (1959). https://doi.org/10.1038/184110a0
Issue Date:
DOI: https://doi.org/10.1038/184110a0
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.
