The Application of Glycerol Monostearate E471 in Flour Products

Application of Glycerol Monostearate E471 in Bread

Glycerol Monostearate E471 have two main functions in the process of bread making.

First, it adjusts the properties of the dough, improving the fermentation and baking quality.

It can form hydrogen bonds or complexes with the lipids and various proteins in the dough, greatly enhancing the network structure of the dough.

The role of this structure is to store gases and determine the elasticity of the dough. Therefore, the reinforcement of the structure improves the processability of the dough, enhances its gas retention capability, allows more carbon dioxide to remain during fermentation without bursting gas pores. Especially after proofing, dough with Glycerol Monostearate E471 is larger in volume compared to dough without it.

Additionally, Glycerol Monostearate E471 can make the components mix more uniformly and stably during processing, resulting in a fine and uniform bread structure with small and dense air bubbles.

Glycerol Monostearate E471 can improve the lubrication of the dough, preventing it from sticking to rollers and other mechanical equipment during processing, reducing mechanical damage during cutting, rounding, and shaping, and making the product's appearance smooth and full.

Moreover, when there are certain changes in the raw materials and other ingredients, it does not greatly affect the quality of the final product, enhancing the adaptability of the process.

Application of Glycerol Monostearate E471 in Cake

The interface film formed by Glycerol Monostearate E471 can stabilize air bubbles, making air bubbles and ingredients distribute uniformly, resulting in a cake with a uniform cell structure and thin cell walls.

Glycerol Monostearate E471 can form complexes with proteins, improving the internal structure of the batter and enhancing the quality of the batter. Under the action of Glycerol Monostearate E471, fats can be dispersed more finely and evenly, and fine fat particles and their uniform dispersion mean that the cake has a greater softness and crumbly texture. Soft and fine textured cakes lose moisture slowly, starch stales less easily, and they do not become dry or hard when eaten.

Additionally, in cake making, the amount of eggs determines the volume of the cake, and a large amount of eggs can cause a fishy smell and poor taste, while using baking soda to increase the cake's volume can destroy vitamins. Glycerol Monostearate E471 can solve this contradiction by reducing the amount of eggs needed while improving the appearance and quality of the cake.

In the production of cream-based pastries, Glycerol Monostearate E471 can stabilize the moisture and cream in the cake, shorten the mixing time, and improve product quality.

Glycerol Monostearate E471 can effectively reduce the adverse effects of fats by forming an interface film around dispersed oil or shortening droplets, preventing the defoaming action of fat components from interacting with the foam of the batter stabilized by proteins.

In high-ratio cake batters, Glycerol Monostearate E471 can better disperse fats and air, making them finer and more stable. Therefore, the volume of the batter can increase significantly during baking.

Application of Glycerol Monostearate E471 in Biscuits

In biscuit production, Glycerol Monostearate E471 can form an oil film on the surface of protein and starch granules, isolating the penetration of water, limiting gluten formation, thereby reducing dough elasticity, controlling gluten swelling, improving plasticity, and shortening the dough mixing time.

Glycerol Monostearate E471 has a lubricating effect, preventing the dough from sticking to rollers and molds, and making the surface smooth. The reduction of surface tension also makes air easy to be incorporated into the dough, increasing the porosity of the dough, forming more uniform and finer pores, and improving the crispness of the biscuits. It can also allow more gas to be retained in the dough, and the increased gas content can significantly increase the biscuit volume, with the difference becoming more apparent at higher baking temperatures.