The main role of emulsifiers in flour products

- Jul 30, 2020-

The main role of emulsifiers in flour products

  1. Emulsifiers can enhance the gas retention of gluten and dough. In baked products, emulsifiers can interact with gluten protein and strengthen the gluten network structure, so that the air retention of the dough can be improved, and it can also increase the resistance of the dough to mechanical impact and changes in fermentation temperature. In the process of flour agglomeration, gluten forms a network-like structure. If the structure is weak, the CO2 produced by the yeast will disappear. When emulsifiers such as DATEM and SSL are added to the dough, the gluten structure can be strengthened, so that the CO2 gas produced can be well maintained.

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2. The emulsifier can form a smooth film layer structure between gluten and starch. This structure gives gluten a good restraint and reduces the viscosity of the dough, thereby increasing the ductility of the gluten protein network, making the product softer and easier to shape. In this regard, the effect of sodium stearoyl lactylate (calcium) is the most ideal.

3. Emulsifiers can be used as dough softeners to extend the softness and palatability of baked products. Molecularly 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 starch absorbs water and expands. After baking and cooling, it forms a relatively stable gel state to form a bread structure. With the decrease of temperature and the extension of time, the amylose will rearrange and form an insoluble state through hydrogen bonds, and then become Hard and brittle, so that the softness of the bread is greatly reduced. When the monoglyceride and other emulsifiers are added to the dough, they are combined by starch molecules after stirring. When the dough temperature reaches about 55°C, it will interact with amylose to form a helical complex. This reaction will increase the gelatinization temperature of starch grains and reduce the total amount of gelatinized starch in the dough 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 can shorten the dough forming time and is beneficial to the formation of a dry, smooth and shiny dough, which is not easy to stick to hands and rolls, so that the operability is greatly improved. It can improve the brightness, smoothness and crumb color of steamed bread and bread, has a certain whitening effect, makes the structure uniform and delicate, can significantly improve the stiffness and bite strength of steamed bread and bread, and increase the chewing performance.

5. The emulsifier will bring about the key emulsification effect. A good baked 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 polydispersed phase system in the dough , The formed emulsion can be oil-in-water and water-in-oil. The former water is a dispersion system, the latter oil is a dispersion system. The emulsifying ability of an emulsifier is related to the number of hydrophilic and lipophilic groups. Generally, "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; on the contrary, the HLB is smaller, the lipophilic effect is greater, and the water-in-oil emulsion can be stabilized.

6. Inflatable effect. When making cakes, stir in 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.

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YIZELI INDUSTRIAL related hot product promotion----

Sodium stearoyl lactylate [SSL]

Properties: Milky white powder or granular solid, can be well dispersed in hot water, soluble in ethanol and hot fats, has a pleasant caramel smell, is an anionic emulsifier, HLB value is 8.3.

Features and applications:

It has good emulsification, anti-aging, gluten-enhancing, and fresh-keeping effects. It is used in bread, steamed bread, noodles, instant noodles, dumplings, and also used in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oil emulsification, etc.

1. Enhance the elasticity, toughness and air retention of the dough, increase the volume of bread and steamed bread, and improve the structure of the dough.

2. It can interact with amylose to delay and prevent food aging.

3. The biscuits are easy to demould, the appearance is neat, the layers are clear, and the taste is crisp.

4. It can make the spicy food taste chewy and soft, and extend the preservation time.

5. Make the surface of noodles, dried noodles and instant noodles smoother, with a low rate of broken bars, resistance to foaming and cooking, and more chewy.

6. Improve the quality of quick-frozen food, improve the organization structure, avoid surface cracking, and prevent the filling from leaking.

Instructions:

1. Mix this product with flour and use it evenly.

2. Add this product to 6 times the warm water at about 60℃ to make a paste, and then add it to flour in proportion to have a better effect.

3. For non-dairy creamer, it should be heated and emulsified with the emulsified body before further processing.

Calcium stearoyl lactate [CSL]

Properties: Milky white powder or granular solid, soluble in ethanol and hot grease, with pleasant caramel odor, an anionic emulsifier, HLB value of 5.1.

Features and applications:

It has good emulsification, anti-aging, gluten-enhancing, and fresh-keeping effects. It is used in bread, steamed bread, noodles, instant noodles, dumplings, and also used in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oil emulsification, etc.

1. Enhance the elasticity, toughness and air retention of the dough, increase the volume of bread and steamed bread, and improve the structure of the dough.

2. It can interact with amylose to delay and prevent food aging.

3. The biscuits are easy to demould, the appearance is neat, the layers are clear, and the taste is crisp.

4. It can make the spicy food taste chewy and soft, and extend the preservation time.

5. Make the surface of noodles, dried noodles and instant noodles smoother, with a low rate of broken bars, resistance to foaming and cooking, and more chewy.

6. Improve the quality of quick-frozen food, improve the organization structure, avoid surface cracking, and prevent the filling from leaking.

Instructions:

1. Mix this product with flour and use it evenly.

2. For non-dairy creamer, it should be heated and emulsified with the emulsified body before further processing.

Diacetyl tartaric acid mono and diglycerides (DATEM)

Properties

Milky white to light yellow powder, granular solid or light yellow to yellowish brown liquid. Easily soluble in hot water, it is a non-ionic emulsifier. The HLB value is: 8-9.2.

Features and applications:

This product has strong emulsification, dispersion and anti-aging effects, and is a good emulsifier and dispersant.

1. It can effectively enhance the elasticity, toughness and air retention of the dough and reduce the weakening of the dough. Increase the volume of bread and steamed buns and improve the organizational structure.

2. Interact with amylose to delay and prevent food aging.

3. It can be used in cream to make the product smooth and delicate.

4. Used in butter and concentrated butter to prevent oil from separating out and improve stability.

5. It can also be used in sugar, syrup and spices.

6. Used in non-dairy creamer, the product emulsion can be uniform and stable, and the taste is fine.

Instructions:

1. Add this product to warm water at about 60℃ to make a paste, and then add it in an appropriate proportion for use.

2. Dissolve this product with grease first before further processing.

3. Mix flour and this product directly and evenly use.

Distilled monoglyceride

Properties

Milky white powder or granular solid, insoluble in cold water, can be dispersed in hot water when mixed with hot water, soluble in oil and organic solvent, it is a non-ionic emulsifier, HLB value is 3.8~5.3.

Features and applications:

This product is a high-efficiency edible emulsifier, which has the functions of emulsifying, dispersing, stabilizing, foaming, defoaming and anti-starch aging.

⑴In ice cream, prevent the formation of large ice crystals, make the structure fine, and improve the product shape retention and mouth melting.

⑵In fat and protein beverages, it can significantly improve the stability of the system and prevent precipitation and stratification.

⑶ This product can form complexes with protein and starch to prevent starch from aging and retrogradation, increase bread volume, improve tissue structure, and extend shelf life.

⑷In margarine, fresh cream, shortening, powdered fat, control and stabilize the crystallization of fat, prevent oil separation and improve quality.

⑸In the production of candy and chocolate, sugar and fat raw materials can be quickly mixed uniformly to prevent the occurrence of graining, granulation and oil.

Instructions:

⑴ Directly mix this product with the noodle product and use it evenly. After being melted with hot grease, it lies in other materials for further processing.

⑵Add this product to hot water 6 times the temperature of 70℃ to make a paste before further processing.

Suggested addition:

Cream and raw wet noodle products should be used in appropriate amounts according to production needs.

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