Stability of crystal structure in a monoglyceride stabilized oil in water emulsion and its functionality in low moisture baked products .

摘要

This thesis is an investigation of a novel monoglyceride stabilized oil in water emulsion (MAG gel) and its application in low moisture baked products. The role of structuring, storage temperature, storage time, and shear history on the polymorphism and molecular mobility of the MAG gel were investigated by X-ray Diffraction (XRD) and pulsed Nuclear Magnetic Resonance (pNMR) respectively over 28 days storage. The structured MAG gel exhibited considerably decreased molecular mobility and enhanced polymorphic stability compared to its unstructured counterparts containing either dry or hydrated monoglycerides. The application of shear enhanced the kinetics of alpha- to beta-polymorphic transformations, and increased molecular mobility within the MAG gel. The functionality of MAG gel as a shortening alternative in cookies was investigated. Common quality measurements such as dough firmness, cookie break strength, spread, and surface colour were studied. Traditional all-purpose shortening exhibited superior functionality compared to the MAG gel.