SSL

and sodium stearoyl lactylate (SSL)

improved mix tolerance, bread volume and overall quality.

since bread crumb structure is essentially starch granules embedded in a protein matrix, it is possible that the modification of the protein matrix by the lactylates modifies inter granular interaction, thereby retarding staling.

Interactions between lactylates and proteins

In addition to starch interactions, the lactylates also interact strongly with proteins. Lactylates are believed to interact with protein in at least two ways.