The Secret of Emulsifiers Making bread looser

2016-11-23

The secret of Emulsifiers making bread looser
Emulsifier not only in a variety of raw materials mixing, fusion and a series of processing emulsification, but also can improve and improve food quality and stability.

Emulsifiers are also widely used in baked goods. In the dough mixing stage, the emulsifier can enhance the dough's mechanical endurance, improve the dough elasticity, toughness, strength and stirring power, reduce the degree of dough damage, so that a variety of raw materials dispersed homogeneous to form homogeneous dough, improve dough Water absorption.

In the dough fermentation stage, the emulsifier can improve the dough's fermentation capacity and enhance the dough's gas holding; in the proofing stage, the dough surface will form a layer of film, very easy to collapse, emulsifier can improve the dough's wake tolerance, prevent deformation .

At the same time, emulsifiers also prevent bread aging. Bread put a few days later to harden, in fact, because the starch aging. The emulsifier is also an ideal bread preservative and anti-aging agent. In bread production, emulsifiers can protect starch granules and prevent aging, thereby improving the taste of bread, bread for the extension of the shelf life is also helpful.