It is important to note the discrepancy in free water added to the
dough formulations to achieve dough moisture contents of 18%.
Research in our lab has shown the structured MAG gel binds water
tightly as its T2 relaxation spectra completely relaxes between ~450
and 500 ms, whereas the unstructured components of the MAG gel
containing dry monoglycerides exhibit a relaxation peak similar to
that seen in free water with a peak at ~2 s (data not shown)It is important to note the discrepancy in free water added to the
dough formulations to achieve dough moisture contents of 18%.
Research in our lab has shown the structured MAG gel binds water
tightly as its T2 relaxation spectra completely relaxes between ~450
and 500 ms, whereas the unstructured components of the MAG gel
containing dry monoglycerides exhibit a relaxation peak similar to
that seen in free water with a peak at ~2 s (data not shown)