3. Emulsifier can be used as dough softener to extend the softness and palatability of baked products. Saturated distilled monoglycerides are the most representative and effective dough softeners. Starch aging in wheat dough is considered a natural enemy of softening of the dough. The amylose in the starch is swollen in water, and after baking and cooling, a relatively stable gel state is formed to form a bread structure, and as the temperature is lowered and the time is prolonged, the amylose will recondense into an insoluble state, thereby becoming hard and brittle. , so that the softness of the dough is greatly reduced. When an emulsifier such as monoglyceride is added to the dough, it is absorbed by the starch molecules after being stirred, and when the dough temperature reaches 55 °C, it will react with the amylose to form a spiral complex. This reaction will increase the gelatinization temperature of the starch granules, reduce the total amount of gelatinized starch in the facial core at low temperatures, thereby reducing the degree of crystallization of starch molecules, and preventing amylopectin aggregation from the inside of the starch granules, preventing starch aging and rejuvenation. . It also reduces the loss of moisture from the protein structure and delays the formation of hard proteins. All of the above will make the bread tissue soft and last longer.
4. Emulsifiers provide a key emulsification. A good bakery product requires a good emulsification reaction. The hydrophilic and lipophilic groups of the emulsifier act separately in the dough to adsorb water and oil in the dough, thereby reducing the interfacial tension between the oil and water phases, and homogenizing the previously incompatible polydisperse phase system inside the dough. The formed emulsion may be of two types: oil-in-water and water-in-oil. The former is a dispersion and the latter is a dispersion. The emulsifying ability of the emulsifier is related to the number of hydrophilic groups and oleophilic groups.
The "hydrophilic lipophilic balance value" (i.e., HLB) can generally be used to indicate the difference in emulsifying ability. If the HLB is larger, the greater the hydrophilic effect, the stable the oil-in-water emulsion; conversely, the smaller the HLB, the greater the lipophilic effect, and the water-in-oil emulsion can be stabilized.
5. Has a non-negligible aeration effect. When making the cake, the air that is whipped enters the emulsion, and the saturated fatty acid chain in the emulsifier can make the boundary area of the batter and the air chamber a smooth film-like structure, which will stabilize the air chamber while increasing the number of air chambers. The addition of an emulsifier can reduce the specific gravity of the batter, increase the volume of the cake, and obtain good quality and appearance.
The food emulsifier produced by our company has the advantages of good effect, low price and easy storage. It is recognized by customers in the market. The main export products of the company are: E471, E472A, E472B, E472C, E472E, E475, E476 , E477, E481, E482, etc., as well as bread improvers, cake gel emulsifiers, and so on.
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