Effects of lipids on loaf volume

It is generally found that good stabilization of foams and emulsions requires compounds that give condensed monolayers. Compounds that give expanded or gaseous monolayers do not, as a rule, act as stabilizers in fact, they are more likely to be destabilizers. The compounds that enhance loaf volume or have little effect are those that give condensed 

The phase change from condensed to expanded monolayer can occur in a number of ways (e.g., by increasing the temperature, increasing the degree of unsaturation in a molecule, or decreasing its hydrocarbon chain length). The unsaturated linoleic acid (18 2) and the short chain myristic acid (14 0) both depress loaf volume. De Stefanis and Ponte (1976) demonstrated that linoleic acid was the component of nonpolar lipid that contributes to deleterious effects on loaf volume and that palmitic acid had no negative effect. 

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