摘要：In this study, the effects of mono glycerol stearate (MGS) addition in different methods together with several shortenings on bread properties were examined. As a results of statistical evaluations (P<0.05); the both MSG forms, directly melted and melted in shortening gave more satisfactory results than that of dispersed in boiling water and dust forms. In the case of no shortening addition, at least, for 0.5% MSG addition based on flour, usefulness during dough handling and satisfactory results in all bread properties.
