Effects of purified monoglycerides on Canadian short process and sponge and dough mixing properties, bread quality and crumb firmness during storage

K Sawa,N.M Edwards,S Inoue,E Lysenko,K.R Preston

doi:10.1016/j.foodchem.2009.01.010

Effects of purified monoglycerides on Canadian short process and sponge and dough mixing properties, bread quality and crumb firmness during storage

K Sawa, N.M Edwards + Show 3 more

https://doi.org/10.1016/j.foodchem.2009.01.010

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Journal: Food Chemistry	Publication Date: Jan 13, 2009
Citations: 16

Affiliation: Denka (Japan), Yazaki (Japan)

#Dough Mixing Properties #Canadian Short Process + Show 8 more

Abstract
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Abstract

Abstract The effects of increasing levels of a wide range of purified saturated (C12:0–C22:0) and unsaturated (C18:1 cis, C18:1 trans, C18:2, C18:3) monoglycerides on Canadian short process (CSP) and sponge and dough (SDP) mixing properties, bread quality and crumb firmness during storage have been studied. For both processes, higher levels (0.5–1.0%) of polyunsaturated monoglycerides (C18:2, C18:3) caused the largest significant (p

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