Baked goods without emulsifiers are tough, dry, leathery, stale and tasteless. An emulsion is a dispersion of small droplets of one immiscible liquid within another. Emulsifiers keep the droplets from coalescing. Let us understand in detail about the emulsifiers, what they are and what they exactly do.
Emulsifiers are chemical products that facilitate the uniform mixing of two immiscible substances or two immiscible mediums.
These mediums in different combinations could be:
Liquid and Liquid
Liquid and Gas
Liquid and Solid
Emulsifiers are amphiphilic substances i.e. having a lipophilic portion and a hydrophilic part. The lipophilic part is a long chain fatty acid. The hydrophilic part is either non-ionic (e.g. glycerol, propylene glycol, sorbitol, sucrose) or ionic negatively charged (such as lactic acid, acetic, citric acid).
Emulsifiers that are soluble in oil, favour water in oil emulsion (w/o) and water soluble emulsifiers favour oil in water (o/w) emulsion Example of w/o emulsion are margarines and butter icing.
Examples of o/w emulsions are milk, mayonnaise and ice-creams.
Yeast Raised Products Emulsifiers have two major functions in Yeast raised products: Dough conditioning/strengthening • Shelf life extension/crumb softening Dough conditioners/strengtheners (protein interaction) During the formation of dough, a protein network is formed by gluten. If the gluten is of poor quality or is weakened during
Yeast Raised Products
Emulsifiers have two major functions in Yeast raised products:
• Dough conditioning/strengthening
• Shelf life extension/crumb softening
Dough conditioners /strengtheners (protein interaction)
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Bu hikaye Bakery Review dergisinin October - November 2021 sayısından alınmıştır.
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