In baked products, emulsifier can interact with gluten, strengthen the gluten network structure, improve the air retention of dough, and increase the tolerance of dough to mechanical collision and fermentation temperature change.
In the process of dough mixing, gluten forms a network structure. If this structure is fragile, the CO2 produced by yeast will disappear. When emulsifiers such as PANODAN, DATEM, SSL, ARTODAN, etc. When added to the dough, the gluten structure is enhanced, so that the generated CO2 gas can be well maintained.
A smooth and thin texture can be formed between gluten and starch.
This structure endows gluten with good binding force and reduces the viscosity of dough, thus increasing the ductility of gluten protein net and making the product softer and easier to form. In this respect, sodium lactate (calcium) sulfate is the most ideal.
Prolonging 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 as the natural enemy of dough softening. Amylose in starch swells when it meets water, and forms a relatively stable gel state after baking and cooling, forming a bread structure. However, with the decrease of temperature and the extension of time, amylose will condense into insoluble state, and then become hard and brittle, thus greatly reducing the softness of bread. However, when emulsifier such as monoglyceride is added to the dough, it will be absorbed by starch molecules after stirring. When the dough temperature reaches about 55℃, it will react with amylose to form a spiral compound. This reaction will increase the gelatinization temperature of starch granules and reduce the total amount of central gelatinized starch at low temperature, thus reducing the crystallinity of starch molecules, preventing amylopectin from agglomerating from the inside of starch granules and preventing starch from aging and retrogradation. It can also reduce the loss of water in protein structure and delay the formation of hard protein. All these will soften the bread tissue and keep it for a long time.