The effect of emulsifiers on the stability of flour quality
1. The anionic emulsifier Calcium-Sodium Stearoyl Lactylate(CSL-SSL) reduces the amount of acetic acid-soluble protein, while the non-ionic emulsifier Distilled monoglycerides(DMG) increases the amount of acetic acid-soluble protein. During dough preparation, the binding ability of various emulsifiers and proteins is obvious. The binding capacity of CSL-SSL is stronger, while the binding capacity of Distilled monoglycerides is weak. Emulsifiers can replace polar lipids by competing with a limited number of connection points between starch and protein to strengthen gluten. In flour lipids, fatty acids and galactolipids can be replaced by CSL-SSL, while DMG can only replace polar lipids that are very similar to it, and there are not many lipids that are very similar to it in flour, so DMG strengthens gluten The effect is weaker than CSL-SSL. Emulsifiers can only complex amylose and cannot form a complex with amylopectin. Amylopectin only interacts weakly with monoglycerides (such as DMG). This is because the possibility of amylopectin forming spirochetes is very high. Small; but when it is complexed with amylose, Distilled monoglycerides(DMG) is the strongest among the common emulsifiers, which is reflected in the finished product that the finished product of CSL-SSL has a larger volume and better stability, while DMG is slightly better in preservation Some, but it has no obvious effect in stabilizing flour quality.
In addition, anionic emulsifiers enhance the toughness of gluten, while cationic or non-ionic emulsifiers have no such effect or have little effect. In the dough preparation process, anionic emulsifiers can reduce the solubility of glutenin, thereby making The quantity increases while reducing the lipids bound to the protein, forming a water-insoluble complex and strengthening the gluten network. From the above analysis, it can be seen that only anionic emulsifiers (CSL-SSL) are helpful to the stability of the dough. Therefore, among the several emulsifiers used in flour, only CSL-SSL can increase the stability time of the dough, while Diacetyl tartaric acid esters of mono- diglyceride(DATEM, called as E472e) and DMG do not have this effect. In the long-term use process, CSL-SSL can stabilize the flour quality.
2. The effect of several common emulsifiers in flour and pasta foods CSL-SSL has good adaptability to the degree of fermentation, the degree of noodle making, changes in ingredients, and bad operations, and it can stabilize the score of the finished product at about a horizontal line. For perfect operation, DATEM's finished product score is better than CSL-SSL, but for insufficient fermentation, too long fermentation time, non-optimal noodle making, changes in ingredients and freezing, its finished product score is significantly better than that of perfect operation It is much lower and has poor adaptability. For the finished product, Disitilled monoglyceride(DMG) is only effective in soft and fresh-keeping, and the effect in other aspects is relatively poor. CSL-SSL also has relatively stable scores for finished wheat products of different varieties. In particular, it can significantly reduce the gap between the scores of imported high-quality wheat and domestic high-quality wheat products. In the actual evaluation, CSL-SSL improved imported wheat and domestic high-quality wheat There is only a slight difference in the taste of the finished wheat, and the other items are not much different, while DATEM and DMG only slightly improve the effect of the finished product, but lack the stabilizing effect between the quality. CSL-SSL also has an obvious stabilization and improvement effect on the flour of different parts of the flour, while DATEM and DMG have no obvious effect on stabilizing the quality. Some experimental results also proved that several commonly used emulsifiers have gaps in stabilizing the quality of flour, which is completely consistent with the results of theoretical analysis.