What's the role of emulsifiers in bakery products(II)?

3. The emulsifier can be used as a softener for dough cores to extend the softness and palatability of baked products. Saturated distilled monoglyceride is the most representative and effective dough softener. Starch aging in wheat dough is considered to be the natural enemy of dough softening. The amylose in the starch swells with water and forms a relatively stable gel state after baking and cooling to form a bread structure. With the decrease of temperature and time, the amylose will condense into an insoluble state, and then become hard and brittle. , Thereby greatly reducing the softness of the bread. When emulsifiers such as monoglycerides are added to the dough, they are absorbed by the starch molecules after stirring. When the dough temperature reaches about 55°C, it will interact with amylose to form a spiral complex. This reaction will increase the gelatinization temperature of starch granules and reduce the total amount of gelatinized starch in the noodles at low temperatures, thereby reducing the degree of crystallization of starch molecules, and preventing amylopectin from agglomerating from within the starch granules, preventing starch aging and retrogradation. It can also reduce the loss of water from the protein structure and delay the formation of hard proteins. All of the above will make the bread tissue soft and keep it for a long time.

4. the emulsifier will bring about the key emulsification effect. A good bakery product requires a good emulsification reaction. The hydrophilic and lipophilic bases of the emulsifier act separately in the dough to absorb the water and oil in the dough, thereby reducing the interfacial tension of the oil and water phases, and homogenizing the previously incompatible polydisperse system in the dough, The formed emulsion can be of two types: oil-in-water and water-in-oil. The former water is a dispersion system, and the latter oil is a dispersion system. The emulsifying ability of an emulsifier is related to the number of hydrophilic and lipophilic groups. Generally, the "hydrophilic-lipophilic balance" (ie, HLB) can be used to express the difference in emulsifying ability. If the HLB is larger, the hydrophilic effect is greater, and the oil-in-water emulsion can be stabilized; conversely, the HLB is smaller, the lipophilic effect is greater, and the water-in-oil emulsion can be stabilized.

5. It has an inflatable effect that cannot be ignored. When making cakes, mix with air to form milk froth. The saturated fatty acid chain in the emulsifier can make the boundary area between the batter and the air cell form a smooth film-like structure, which will stabilize the air cell and increase the number of air cells. Adding an emulsifier can reduce the specific gravity of the batter, increase the volume of the cake, and obtain good quality and appearance.

The emulsification stability, air-holding property, foaming property, viscosity, dispersibility and disperse phase conversion of bakery products, and the dough structure formed after mixing, relaxation, and baking are all related to the choice of emulsifier. It can be seen that choosing the most effective emulsifier is very important to the quality of bakery products. The mono- and diglycerides, sodium stearate, DATEM, sorbitan fatty acid esters, phospholipids, whey, and soy protein that are often used in the baking industry are all very economical and important emulsifiers. When choosing an emulsifier, the HLB value that the product is suitable for should be considered. Emulsifiers with different HLB values have additivity. When two or more emulsifiers are properly combined, the original HLB value range can be expanded and the application range of the emulsifier can be increased. Therefore, mixed emulsifiers have the best emulsification effect, such as emulsifiers such as "mono and distearic acid and palmitate glycerides". Cake recipes often use high HLB emulsifiers, while mono- and diglycerides, SSL, and DATEM are often used in bread dough. The demand for emulsifiers is gradually increasing in the world market. For example, the consumption of emulsifiers in the United States can reach five million US dollars a year. The largest market for emulsifiers is the bread industry, of which nearly 50% are monoglycerides. The annual world production of soybean lecithin is constantly increasing, and it has amazing potential in pastry and snack foods. Adding an appropriate amount of emulsifier not only improves the internal structure of the baking but also makes the baking quality more stable.