MONOGLYSRIDE

Monoglycerides are added to bread doughs for the following reasons:

• Primarily, it is known that monoglycerides increase the fermentation stability of doughs. By fermentation stability we mean that fully fermented doughs are resistant to collapse by mechanical shock during transport in bakeries via trays or belts from the proofing cabinet to the oven.

Besides fermentation stability, complexation of monoglyceride with starch or, more specifically, amylose, is of utmost importance in enhancing the shelf life of bread and cakes. Shelf life in this context means crumb softness. Freshness of baked goods