Applications in Bread

Monoglycerides have two main roles in the bread making process.

One is to adjust the nature of the dough and improve the fermentation and baking quality of the dough.

It can form hydrogen bonds or complexes with lipids and various proteins in the dough, greatly strengthening the network structure of the dough.

The role of this structure is: storage of gas and determine the elasticity of the dough, so the strengthening of the structure improves the processability of the dough, improves the gas-holding properties of the dough, can store more carbon dioxide gas in the fermentation process, but will not break through the air holes, especially after the waking up, add monoglycerides in the dough than the volume of the non-added.

In addition, monoglycerides allow the components to be mixed more evenly and stably during processing, resulting in bread with a fine, uniform structure and small, dense air bubbles.

Monoglycerides can improve the lubricity of the dough, do not stick to the rollers and other mechanical equipment during the production process, reduce the mechanical damage of the dough in the process of cutting, rounding and shaping, and make the product appearance smooth and plump.

In addition, when the raw materials and other auxiliary materials have certain changes, not to the quality of the finished product has a great impact, so that the strain of the process is enhanced.

Secondly, it prevents aging.

Monoglycerides can form complexes with straight chain starch in flour, and the starch complexation rate of certain varieties of monoglycerides can reach 92%. The complexed starch is not easy to join with each other, postponing the drying and hardening caused by water loss and re-crystallization (coagulation) of starch in the process of storing bread, and keeping certain humidity of the product to make the bread soft and keep the freshness and nutritional value.

Application in cake

The interfacial film formed by monoglycerides stabilizes the air bubbles, and the air bubbles and ingredients are evenly distributed, so that the cake with uniform honeycomb and thin honeycomb wall can be produced.

Monoglycerides form complexes with proteins, which improves the internal structure of the dough and improves the quality of the dough. Fats and oils are more finely and evenly dispersed by the action of the monoglycerides, and the small fat particles and their uniform dispersion mean that the cake has a greater softness and crumbly texture.

In addition, soft and fine texture cake loses water slowly, the starch is not easy to be aged, and it is not dry and hard to eat.

In addition, in the production of cake, the amount of egg determines the volume of the cake, and the amount of ambassadors cake has a fishy flavor, poor taste, and the use of baking soda to increase the volume of the cake and make the vitamins are destroyed, monoglyceride can solve this contradiction, so that the cake with the amount of eggs to reduce the cake, but also to improve the appearance and quality of the cake.

In the production process of cream cakes, monoglycerides can stabilize the water and cream in the cake, shorten the mixing time and improve the product quality.

Glyceryl monostearate effectively reduces the adverse effects of fats and oils by forming an interfacial film around dispersed oil droplets or shortening droplets, thus preventing contact between the antifoaming fat component and the cake batter foam stabilized by the whiteness.

At high cake batter ratios, the monostearate allows for better, finer and more stable distribution of fats and air.

As a result, the batter volume can be increased more during the baking process.

Applications in Biscuits

In cookie production, monoglycerides can form an oil film on the surface of protein and starch granules, isolate water penetration and limit gluten formation, thus reducing dough elasticity, controlling gluten swelling and moistening, improving plasticity and shortening mixing time.

Monoglyceride has a lubricating effect, so that the dough does not stick to the rollers and molds, and the surface is smooth. The reduction of surface tension makes the air easy to be stirred into the dough, thus improving the porosity of raw dough, forming more uniform and finer pores, so that the product is dispersed, dense pores, and improve the crispiness of the cookies; it also enables the dough to retain more gas, and the increase in gas content can make the cookies increase in volume, and the higher the baking temperature, the more pronounced the difference.

At present, in order to improve the taste and crispness of cookies, the amount of various types of fats and oils has been increasing recently, in order to prevent the phenomenon of “anti-oil” caused by the exudation of fats and oils, monoglycerides can be added, so that the fats and oils in the emulsified state of the uniform distribution of the dough, to improve the water retention and to prevent the aging of the dough.

Application in traditional pasta

As the most economical and effective emulsifier, monoglycerides play an important role in the softness, freshness and water retention of steamed bread.

Monoglyceride has the strongest binding ability with starch among all emulsifiers, and the binding rate can reach 92%.

Monoglycerides can combine with straight-chain starch in flour to form water-insoluble complexes, preventing the aging caused by the transformation of starch from disordered non-crystalline state to ordered recrystallization state after pasting.

At the same time, monoglycerides and straight chain starch can prevent it from dissolving in water, when the buns in the cooling, storage process of water loss without starch precipitation, thus also preventing the aging of the buns, hardening, can effectively extend the freshness of the buns for a day or two, and can improve the buns of re-steamability.

When making steamed buns, adding glycerol monostearate can increase the volume of steamed buns, improve the organizational structure and softness, prevent hardening and prolong the freshness period.

In the production of dumplings, wontons, siu mai, spring rolls and other skins, the addition of monoglycerides can improve the dough’s extensibility and resistance to mechanical processing, improve the taste and luster, and prevent aging and deterioration.

Application in noodles

The sticking of cooked noodles to each other is a tricky problem, which is mainly caused by the flow of straight chain starch from starch.

The complexation of straight-chain starch with monoglycerides to form a complex prevents the starch components from separating out during the cooking process, thus preventing the surface of the noodles from sticking and the sticking associated with it.

The addition of monoglycerides can shorten the mixing time, increase the dough strength and processing performance, thus making it easy to process, reducing the rate of noodle fall, improving the gluten and improving the texture.

It can also make instant noodles have better rehydration, improve flavor, prevent aging and oxidative deterioration, and extend shelf life.

According to Liu Minnian et al. reported that adding monoglycerides can reduce the degree of soup mixing of noodles by 30% to 40%, bending and breaking rate and the best cooking time to reduce the smooth texture, soft and hard moderate bite, toughness, adhesion are improved, cooked noodles in the soup is not easy to bloat and dissolve.

Stickiness on the surface of pasta and adhesion between pasta and packaging materials have always been a difficult problem in pasta processing. Since the complex formed by straight-chain starch and monoglycerides can prevent the separation of starch components during cooking, it is of practical significance in the production of non-fried instant noodle and frozen boiled noodle.

Application in frozen pasta

Frozen pasta is always accompanied by water crystallization and dissolution during the process, and the addition of monoglycerides can make the food maintain perfect quality and long shelf life.

This is because frozen foods generally need to go through pre-cooling, freezing, refrigeration and thawing (rewarming) process before consumption, during which the crystallization of water and other ingredients (oil) is the most destructive to the structure of the opposite products, but after adding emulsifiers, the size and shape of the crystals are controlled, and it is safe to go through the vitreous transition process, so the quality of the pasta products can be guaranteed.

The emulsifier makes the viscosity of starch not change much after pasting and almost keep it near the viscosity of pasting, which makes the starch content in the pasta products not easy to be aged, and also keep the soft hydration state in the process of vitreous transition, so the quality of the products is stable. The addition of emulsifier can reduce the surface tension of water by more than 30%. After the surface tension of water is reduced, the wettability is greatly increased and it is not easy to be aggregated, so that smaller crystals can be formed during freezing, thus not destroying the structure of dough.

The good dispersibility of the emulsifier makes the various components of the pasta products can be evenly dispersed during the freezing process and safely pass through the process of vitreous transformation.

Application in extruded pasta

The addition of monoglycerides to extruded pasta batters affects both the appearance and performance of the extruded puffed product. The addition of monoglycerides gives the product a more uniform appearance and structure and reduces the hardness of the extrudate.

Add a small amount of monoglycerides can be produced smooth surface, fine pores of the puffed material; add 2 ~ 4% monoglycerides, can reduce the extrusion pressure, so that the structure of the structure is more compact, the production of more slowly absorbing liquid into a fine section of the puffed material; add monoglycerides can also reduce the finished product of the hygroscopicity, so that the product freshness for a longer time.

Because monoglycerides in the extrusion process has a lubricating effect, so add this emulsifier can reduce the wear and tear of the extruded parts, but also can make the transmission energy reduction.