5 Common Problems in Bread Making and Emulsifier Solutions

Date:2025-12-09

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Bread is one of the most consumed baked products in the world. However, maintaining consistent quality in industrial and commercial bread production can be challenging. Issues such as poor dough stability, low volume, dryness, and short shelf life frequently occur — affecting consumer satisfaction and production efficiency.

Food emulsifiers have become key functional ingredients in modern bread manufacturing because they enhance dough performance, improve crumb structure, and help maintain freshness over time. This article explains the most common bread-making issues and how specific emulsifier solutions can solve them efficiently.

Problem 1: Dough Instability During Mixing or Fermentation

Symptoms:

Dough collapses or becomes sticky
Poor gas retention

Causes:

Weak gluten network
High hydration formulations
Seasonal flour variations

Emulsifier Solutions:

✔ DATEM (E472e)
✔ Sodium Stearoyl Lactylate – SSL (E481)

These emulsifiers enhance the gluten matrix, increasing dough strength and machinability.

Benefits:

Better dough stability and elasticity
Reduced production waste
Improved process tolerance

Emulsifiers solution for bakeries

Problem 2: Low Loaf Volume and Dense Texture

Symptoms:

Bread looks flat or heavy
Poor expansion in the oven

Causes:

Insufficient gluten development
Poor fermentation stability

Emulsifier Solutions:

✔ Glycerol Monostearate – GMS (E471)
✔ DATEM
✔ SSL

They stabilize air cells and help retain gases during baking.

Benefits:

Larger loaf volume
Better oven spring
Softer and lighter crumb

Problem 3: Bread Hardens Quickly (Staling)

Symptoms:

Firm or dry crumb
Loss of elasticity during storage

Causes:

Starch retrogradation
Moisture migration

Emulsifier Solutions:

✔ GMS (E471)
✔ Calcium Stearoyl Lactylate – CSL (E482)

These emulsifiers interact with starch and maintain proper water distribution.

Benefits:

Extended softness and freshness
Pleasant eating quality over time
Improved shelf appeal

Problem 4: Poor Crumb Structure and Sliceability

Symptoms:

Holes or uneven cell distribution
Sticky crumb or tearing while slicing

Causes:

Weak dough framework
Gas cells merging during baking

Emulsifier Solutions:

✔ DATEM + SSL synergy
✔ GMS for finer texture

Benefits:

Uniform crumb with fine air cells
Smooth slicing for industrial packaging
Better consumer perception

Emulsifiers in bread

Problem 5: Short Shelf Life and Mold Risk

Symptoms:

Faster spoilage
Quality deterioration during transportation

Causes:

Moisture loss
Microbial activity

Emulsifier Solutions:

Emulsifiers combined with preservatives and stabilizers keep texture stable and fresh longer.

Benefits:

Improved distribution efficiency
Reduced return costs for bakeries

Recommended Emulsifiers for Bread Formulations

Emulsifier	E-code	Primary Function	Common Applications
DATEM	E472e	Dough strengthening, volume	Toast bread, baguettes
SSL	E481	Gas retention, crumb improvement	Sandwich bread, soft rolls
GMS	E471	Anti-staling, softness	Packaged bread, buns
CSL	E482	Moisture retention, slice quality	Sliced bread, industrial loaves

Why Emulsifiers Are Critical for Today’s Industrial Bakeries?

Modern bakeries require:

Longer shelf life without sacrificing texture
Strong production stability despite ingredient variations
High-speed machinery compatibility
Appealing sensory quality consumers recognize

Emulsifiers directly support these commercial requirements, making them essential functional ingredients in bread production.

Partner With Chemsino for Bread Emulsifier Solutions

Chemsino is a professional global supplier of food emulsifiers including GMS, SSL, CSL, and DATEM.

We support bakeries, distributors, and food manufacturers with:

⭐ Consistent quality and certification compliance
⭐ Cost-effective sourcing and technical assistance
⭐ Tailored solutions for different flour types and product needs
⭐ Fast delivery and stable global supply chain

Chemsino helps our customers bake bread that stays soft, delicious, and market-competitive.

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