Cereal Chem 38:140 - 152.  |  VIEW ARTICLE

The Formation of Dough and Bread Structures. I. The Ability of Starch to Form Structures, and the Improving Effect of Glyceryl Monostearate

G. Jongh. Copyright 1961 by the American Association of Cereal Chemists, Inc. 

Dough prepared from starch instead of flour behaves like a concentrated stable suspension; it shows, among other properties, dilatancy. Such a dough acquires plastic properties when small quantities of glyceryl monostearate (GMS) are added (e.g. 0.1%). Starch bread without the additive has a stiff crumb with an irregular, very coarse structure. By the addition of 0.1% GMS a loose crumb with a fine and regular structure is obtained. The influence of GMS on the texture of the dough is explained by assuming that GMS is adsorbed on the surface of the starch granules, and that, consequently, the stable system is transformed into a flocculated one. In accordance with this, GMS greatly increases the rate of settling and the sediment volume in a 2% starch suspension. The large decrease of the rigidity of the crumb by GMS is probably caused by weakening of the bindings between the swollen starch granules.