The Effect of Unsaturated Monoglyceride on the Structural Characteristics of Curzon Frozen Dough Embryo
The purpose of this study was to investigate the application of glyceryl monostearate(GMS)in the frozen dough embryo.The main research content was the effect of glyceryl monostearate on the ductility,frozen hardness and texture and softness of the frozen dough embryo after long-term storage.Influenced by the characteristics of the production process of Curzon dough embryo,the whole process has undergone several times of flattening,folding and freezing.In order to avoid the appearance of unqualified,insufficient pores and other conditions that affect the taste during subsequent use,there are high requirements for the ductility and anti-aging properties of the dough embryo.After experimental research,we found that adding an appropriate amount of glyceryl monostearate can significantly improve the performance of the dough,improve the ductility of the dough without changing the strength of the dough,make it more difficult to break,and improve the quality of Curzon dough products.The results showed that when the content of unsaturated monoglyceride in Curzon bread was 0.5％,its quality was improved most obviously,which was mainly reflected in the color,crispness and taste of the baked product.
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