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Succinylated Monoglycerides

Succinylated Monoglycerides. Any monoglyceride (q.v.) that has been reacted with succinic acid, C4H6O4, to form a surfactant (q.v.) that readily interacts with flour proteins (q.v.). It constitutes an effective dough conditioner (q.v.) that improves the general quality of bread (q.v.) products.