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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| Principais autores: | , , , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
KeAi Communications Co., Ltd.
2025-09-01
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| Serija: | Grain & Oil Science and Technology |
| Teme: | |
| Online dostop: | http://www.sciencedirect.com/science/article/pii/S2590259825000329 |
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