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Ethoxylated Monoglyceride. A surfactant (q.v.) with strongly hydrophilic (q.v.) characteristics obtained from a monoglyceride (q.v.) that has been reacted with ethylene oxide. It exhibits pronounced dough strengthening effects and improves the handling properties of dough, increases loaf volume (q.v.) and enhances the texture (q.v.) of bread, but exerts little effect on crumb (q.v.) softness.