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Influence of Monoglycerides of Different Chain Lengths on Texture and Flavor of Breads Made with Waxy Cornstarch
Author(s) -
HartunianSowa S. M.,
White P. J.,
Batres L. V.
Publication year - 1990
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19900420207
Subject(s) - flavor , food science , chemistry , mathematics
The addition of monoglycerides (MGs) monolaurin (ML), monomyristin (MM), monopalmitin (MP), and monostearin (MS)) to a model system bread made from waxy cornstarch was studied for their effects on delaying staling. The model system breads containing 0.5% of a MG and a control bread containing no MG were prepared five different times and stored at room temperature for 1, 3, and 6 days. A sensory panel measured changes in firmness, stale flavor, and moistness, and an Instron universal testing machine (model 1122) was used to indicate firmness of the samples. The volumes of the loaves were measured on day 1 for the five replications. Results indicated that the addition of MGs to the model system breads decreased firmness and stale flavor and increased moistness compared with the control bread. Breads containing MM and MP were rated significantly (p<0.05) less firm and less stale on days 1 and 6 and more moist on day 1 than the breads containing MS and the control bread. In general, as the molecular weight (MW) of the MGs increased, the firmness (by Instron) of the breads also increased, and the volume of the loaves decreased. The control bread had the highest Instron firmness value and the lowest volume when compared with the breads containing MGs.