Bread emulsifiers are fundamental to the production of delicious bread. As an emulsifier and stabilizer, it facilitates the prevention of separation of unmixed liquids. Their incorporation allows for the formation of stable emulsions in the dough, which are instrumental in retaining moisture and improving the texture and structure of the dough.This article explains the merits of bread emulsifiers and their common types.
Benefits of Bread Emulsifier
1. Enhancement of Stabilization
In industrial production, the internal structure of bread is highly unstable and prone to collapse. In bread making, the addition of an appropriate emulsifier can strengthen the gluten network by binding to the lipophilic part of the gluten proteins. This ultimately keeps the dough in a stable condition during mixing and allows it to withstand a considerable degree of kneading.
2. Optimum Volume and Soft Bread Tissue
The softer texture is an extremely important factor in whether or not a customer buys a loaf of bread. To get a soft bread texture, the baker needs to add suitable emulsifiers to the dough. Bread emulsifier ensures that the bread has a well-formed internal structure. It also promotes dough expansion so that the bread tends to puff up during the baking process. By doing so, the bread will have a softer texture and a greater volume.
3. Anti-aging Effect and Longer Shelf Life
Emulsifiers are crucial in slowing down the aging of starch and extending its shelf life.
The addition of surfactants to the dough facilitates their binding to the starch, thus strengthening the interior structure of the starch and slowing down starch aging. Bread emulsifiers are able to soften bread crumbs and delay hardening during storage. Furthermore, it can prolong the shelf life of bread and prevent it from becoming stale prematurely.
Common Emulsifiers Used in Bread Making
Lecithin is a general name for a group of lipids. It is naturally found in foods such as egg yolks, fish, liver and soybeans. The food industry often utilizes lecithin as a highly efficient emulsifier that promotes a better combination of water and oil to improve the texture and mouth feel of baked goods. As an integral part of food, lecithin is generally recognized as safe.
The full name of Datem emulsifier is diacetyl tartaric acid esters of fatty acid mono- and diglycerides. It is one of the most popular emulsifiers used in bakery as a dough conditioner. During the baking process, datem e472e contributes to the enhancement of the gluten network in the dough, enabling it to expand successfully, thus giving the baked product an appropriate volume and a fluffy, soft texture.
3. Sodium Stearoyl Lactylate
Sodium Stearoyl Lactylate (SSL) is also a versatile and food-grade emulsifier that is popularly consumed in the bread industry. It is derived from the sodium salts of lactic and stearic acids. Emulsifier e481 is primarily employed as a dough fortifier and crumb softener in bread making. Sodium stearoyl lactylate emulsifier has a number of functions in baked goods. Firstly, emulsifier 481 enhances the elasticity of bread by increasing the gas retention capacity of the dough, giving the bread a soft and elastic crumb. Besides, SSL emulsifier can interact with the hydrophobic region of starch, thus slowing down starch aging and extending the shelf life of bread.
Mono- and diglycerides are surfactants produced by the esterification of fats or oils with glycerol. It is categorized as an emulsifier used in the baking industry. As an emulsifier, Monoglycerides have excellent emulsifying and stabilizing properties. Its addition facilitates the intermingling of the components in the dough and stabilizes the batter. At the same time, Monoglycerides emulsifiers are beneficial in optimizing the aeration capacity of the cake batter, increasing the volume of the bread, and enhancing the texture of the bread. The final product is a soft and fluffy bread with excellent flavor.
Appropriate emulsifiers for bread making will help bakers improve dough tolerance during the production process, lowering yield losses and production costs. Emulsifiers also contribute to the stability of the batter and have a positive effect on the elasticity, texture, volume, and shelf life of the dough.
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