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Summary. Saturated monoglycerides were prepared in six different physical states: aqueous gels, at pH 6.8 and pH 7.3; a hydrate, aqueous and freezedried; a spray‐crystallized powder; and a mono‐/diglyceride emulsion. Their anti‐firming effects in Danish white bread differed greatly, and were found to be related to their ability to form insoluble complex with amylose. the results show the need for hydration of monoglycerides prior to their use. the alpha‐crystalline gel (pH 6.8) gave the highest complexing index with amylose and also the best anti‐firming effect in bread.
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Krog et al. (1970) studied this question.
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