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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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
KeAi Communications Co.
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/121593/1/121593.pdf http://psasir.upm.edu.my/id/eprint/121593/ https://www.sciencedirect.com/science/article/pii/S2590259825000329?via%3Dihub |
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