085: Performance of Mono-Diglycerides in Bakery: Effect of the Physicochemical Characteristics of MDGs on Soft-Bread Attributes

Introduction

This study examines the impact of mono- and diglycerides on soft bread texture and structure, focusing on variations in botanical origin (rapeseed, palm, hydrogenated palm), powder size (57, 150, and 350 μm), monoglyceride content (from 20 to 95%), and unsaturation level (from IV < 2 to 18-26). Mono-diglycerides are widely used in bakery products to enhance texture by stabilizing the air-cell structure and improving crumb softness.

Methods

Bread hardness and springiness were evaluated using a Texturometer TA.XT Plus. Internal structure parameters, including cell number and diameter, and density, were quantified with a C-Cell analyzer.

Results

The study demonstrated that the botanical origin, mono content, powder size, and saturation level of mono- and diglycerides significantly influence bread texture. Among the tested samples, monoglycerides made from rapeseed achieved the best texture, reducing hardness by half compared to the control, while no significant difference was observed between monoglycerides made from palm stearin and palm oil. Higher mono content (>95%) resulted in significantly softer bread compared to formulations with lower monoglyceride content. Powder size analysis revealed that 350 µm monoglycerides was less effective at reducing hardness than smaller particle sizes (180 and 57 µm), with no significant difference between the latter two. Additionally, unsaturated monoglycerides produced softer bread than its saturated counterpart. Smaller particle sizes result in larger crumb cell diameters, while monoglycerides reduce cell numbers and crumb density. This lower density correlates with decreased resistance to compression, enhancing crumb softness.

Significance

This study demonstrates that the strategic selection of mono- and diglycerides, based on their chemical composition and physical properties, can significantly improve bread texture and structure. These findings highlight the importance of screening mono- and diglycerides to better understand the specific emulsifier characteristics that enhance sensory quality and shelf life of soft bread products, enabling more precise ingredient choices to achieve desired product standards.

Authors: Cécile Buche, Francois Buche, Adrien Menu, Nadine Teulon