Effects of Monoglycerides of Varying Fatty Acid Chain Length and Mixtures Thereof on Sponge‐and‐Dough Breadmaking Quality

Abstract

Cereal Chem. 92(5

Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products

“…According to Table 3, MAG oleogel produced bread had the lowest firmness (1294 mN), followed by shortening (1558 mN) and RBX oleogel (1572 mN). The softening effect of MAG was consistent with previous studies (Fadda et al, 2014; Hattori et al, 2015; Pareyt et al, 2011). The addition of MAG as a surfactant to bread has been reported to produce a softer crumb, which counteracted bread staling due to the formation of complexes between MAG and amylose as well as amylopectin (Gray & Bemiller, 2003).…”

“…Jung et al (2020) also reported that the specific volume of bread prepared with butter and oleogel blend showed no significant difference up to 75% replacement with oleogel; while a decrease in the specific volume was observed for bread prepared with 100% oleogel. Additionally, the loaf volume of bread showed no difference when MAG was added at a level lower than 1% while further increased of MAG content (1%–1.5%) created bread with greater loaf volume (Hattori et al, 2015). In this experiment, oleogel was added at 3% and the MAG concentration for oleogel was 10%; thus, 0.3% of MAG was added in total.…”

Engaruh Penambahan Mono-Asilgliserol (Mag) Sebagai Emulsifier Produk Bakery

“…Emulsifier dapat memperkuat jaringan gluten sehingga kemampuan gluten menahan gas CO2 menjadi lebih kuat dan volume roti dapat meningkat serta mengikat amilosa agar tidak mengalami kristalisasi kembali sehingga dapat menghambat pengerasan selama penyimpanan. Menurut Hattori et al (2015), MAG digunakan dalam industri pangan sebagai stabilisasi busa, meningkatkan penampilan produk, dan menghambat terjadinya staling.…”

Monoacylglycerols and diacylglycerols for fat-based food products: a review

“…Emulsifiers, in general, can improve the hardness, compactness, suppleness, and the level of staling in cakes (Paraskevopoulou et al, 2015). MAG, as an emulsifier also has the ability to form complexes with starch, which can improve the quality of bread, such as firmness and hardness (Hattori et al, 2015). MAG and DAG act as emulsifiers, which can inhibit fat bloom, as it is known that emulsifiers can prevent susceptibility to fat bloom that often occurs in chocolate products (Dhonsi and Stapley, 2006;Smith et al, 2011).…”

“…The use of MAG in the form of glyceryl monostearate has been proven to be able to improve the crystals and texture of oleogels (Ferro et al, 2019). Lopez-Martínez et al (2015) (Ferretti et al, 2018) Palm olein (Yeoh et al, 2014;Cheong et al, 2007) Palm-based oils ) Mutton tallow and rapeseed oil (Kowalska et al, 2014) Palm stearin and palm olein (Subroto et al, 2019) Margarine/shortening Palm mild fraction (Latip et al, 2013) Sunflower oil, palm kernel olein (Saberi et al, 2012) Canola oil (Naderi et al, 2018) Chicken fat (Naderi et al, 2016) Surfactant/emulsifier Palm based oils/fats (Fu et al, 2018) Palm oils (Hattori et al, 2015) Vegetable oil (Maruyama et al, 2014) Organogels Monostearate (Ferro et al, 2019) Monostearate and monopalmitate (Rocha-Amador et al, 2014;Lopez-Martínez et al, 2015) Saturated fat (Yilmaz and Öǧütcü, 2014;Pérez-Martínez et al, 2019) Table 2. MAG and DAG applications in various fat-based products.…”