Glyceryl monostearate (monoglyceride) is a white waxy flake or bead solid, insoluble in water, mixed with hot water by strong oscillation can be dispersed in water, is an oil-in-water emulsifier. Soluble in hot organic solvents ethanol, benzene, acetone, as well as mineral and stationary oils. The freezing point is not less than 54 ° C.
Role of glyceryl monostearate in bread:
Monostearate glycerides, especially molecularly distilled monostearate glycerides, are important modifiers and emulsifiers of bread properties. It can improve the dough structure, increase the volume of bread, make the pores in the bread fine and uniform, and the texture is soft and delicate. At the same time, because of its strong complexing ability with amylose, monostearate glycerides have a significant effect in preventing bread aging and prolonging shelf life.
Glyceryl monostearate gels are effective in increasing bread volume, volume, overall quality score, and improving bread texture. Studies have shown that the addition of emulsifier-molecular distillation of monoglycerides can play a role in reducing the fibers in fiber bread, increasing the volume of bread and improving the structure of the heart.
In addition, the addition of monostearate glycerol gel can improve the flour quality and dough stretching properties of wheat flour. However, when ghee is added, these improvement effects are reduced to varying degrees. At the same time, monoglycerides also reduce the water absorption of bread to a certain extent.
Studies have shown that with the prolongation of the storage time of bread, the decline in moisture mobility in bread is mainly related to amylose, and because emulsifiers can interact with amylose, the degree of water transfer from the heart to the crust of bread in bread with monostearate glycerides is significantly lower than that of blank bread.
![Why is monostearate glycerides added to the production of monoglyceride biscuits?[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)