Boundwater present in the MAG gel a

Bound
water present in the MAG gel and the hydrated monoglyceride
components were factored into dough moisture content calculations,
thus the dough samples containing Crisco and the dry monoglyceride
had a larger proportion of free water in their respective dough
samples. The larger proportion of free water likely had an effect on the
water mobility and T2 relaxation distribution within dough samples.
Increased molecular mobility may have resulted in a decrease of the
storage modulus (G’) leading to increased cookie spread