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Interaction of monoglycerides in different physical states with amylose and their anti‐firming effects in bread
Author(s) -
KROG N.,
JENSEN B. NYBO
Publication year - 1970
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1970.tb01544.x
Subject(s) - monoglyceride , chemistry , amylose , aqueous solution , hydrate , emulsion , food science , organic chemistry , nuclear chemistry , starch , fatty acid
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.