Interaction of monoglycerides in different physical states with amylose and their anti‐firming effects in bread
- 1 March 1970
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 5 (1) , 77-87
- https://doi.org/10.1111/j.1365-2621.1970.tb01544.x
Abstract
Summary. Saturated monoglycerides were prepared in six different physical states: aqueous gels, at pH 6.8 and pH 7.3; a hydrate, aqueous and freezedried; a spray‐crystallized powder; and a mono‐/diglyceride emulsion. Their anti‐firming effects in Danish white bread differed greatly, and were found to be related to their ability to form insoluble complex with amylose. the results show the need for hydration of monoglycerides prior to their use. the alpha‐crystalline gel (pH 6.8) gave the highest complexing index with amylose and also the best anti‐firming effect in bread.Keywords
This publication has 3 references indexed in Scilit:
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- The Structure of Mesomorphic Phases and Micelles in Aqueous Glyceride SystemsZeitschrift für Physikalische Chemie, 1967
- Classification of Glyceride Crystal Forms.Acta Chemica Scandinavica, 1966