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

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 < 0.05) increases in mixing time and mixing energy requirements while shorter chain saturated monoglycerides (C12:0, C14:0) significantly increased mixing time and energy requirements for the CSP. Most monoglycerides had positive effects on CSP loaf volume and bread score while no improvement was evident for the SDP. For both processes, crumb firmness during storage was significantly reduced by addition of C16:0 and C18:0 saturated and cis- and trans- monounsaturated monoglycerides and was significantly increased by addition of C12:0 and the polyunsaturated monoglycerides. Changes in crumb firmness during storage were attributed to the effects of monoglycerides on both initial crumb firmness and the rate of crumb firming. The baking process appeared to have a strong influence on the relative impact of monoglycerides on overall crumb firmness and, in particular, initial firmness.