What is the function of glycerin mono stirate in bread?

Glycerin mono stearate (GMS) is an emulsifier that is used in bread to improve the texture, shelf life, and appearance of the bread. It is a white or off-white solid that is made by reacting glycerin with stearic acid.

Here are some of the functions of glycerin mono stearate in bread:

* Improves the texture of the bread: GMS helps to make the bread more tender and moist by preventing the formation of large crystals of ice during freezing and thawing. It also helps to keep the bread from becoming dry and crumbly.

* Extends the shelf life of the bread: GMS helps to slow down the process of staling by inhibiting the formation of starch retrogradation. This means that the bread will stay fresh for longer.

* Improves the appearance of the bread: GMS helps to create a more uniform crumb structure and a more golden brown crust.

GMS is typically used in bread in small amounts, typically between 0.5% and 1.5% of the total flour weight. It is usually added to the dough at the same time as the other ingredients.

GMS is a safe and effective ingredient that is widely used in the food industry. It is approved for use in the United States by the Food and Drug Administration (FDA) and is also recognized as safe by the European Food Safety Authority (EFSA).