Effect of glycerol monostearate on the structure and retrogradation of gelatinized wheat starch at high temperature

Effect of glycerol monostearate on the structure and retrogradation of gelatinized wheat starch at high temperature

Starch retrogradation is a primary contributor to the staling of bread. The impact of the surfactant glyceryl monostearate (GMS) on the structure and retrogradation characteristics of wheat starch gels was explored during storage at 4 °C for 2 h and 5 d. In this research, the incorporation of GMS (0...

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Bibliographic Details
Main Authors: Qi Xu, Shangyuan Sang, Yanli Wang, Chin Ping Tan, Lukasz Peplowski, Xiaojuan Tang, Man Meng, Hongtao Lei
Format: Article
Language:English
Published: KeAi Communications Co., Ltd. 2025-09-01
Series:Grain & Oil Science and Technology
Subjects:
Crumb firmness
Glycerol monostearate
Retrogradation
Wheat starch
Online Access:http://www.sciencedirect.com/science/article/pii/S2590259825000329
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