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Emulsifiers can make the immiscible oil and water "melt" in the baked products. Choose the appropriate emulsifier according to the type of bakery products, the emulsifier can exert the greatest effect, and the product quality has been greatly improved.

Emulsifier is a surfactant with hydrophilic and lipophilic groups. It can make the two immiscible phases (such as oil and water) miscible with each other and form a uniform dispersion or emulsified body, thereby changing the original physical state. At present, due to the improvement of food processing technology, emulsifiers play a very important role in the food processing process. They are widely valued by the bakery industry and are widely used in bakery products, thereby changing the internal structure of the product and improving the quality of the product. Choosing different emulsifiers according to different properties of products can play the following key roles in product quality:

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 the dough is added with emulsifiers such as PANODAN, DATEM, SSL, ARTODAN, etc., the gluten structure is strengthened, so that the CO2 gas produced is well maintained.

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 hard ester thiolactate (calcium) is the most ideal.

3. The emulsifier can be used as a softener for dough cores to extend 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 to be the natural enemy of dough softening. The amylose in the starch swells with water, and forms a relatively stable gel state after baking and cooling to form a bread structure. With the decrease of temperature and time, the amylose will condense into an insoluble state, and then become hard and brittle. , Thereby greatly reducing the softness of the bread. When emulsifiers such as monoglycerides are added to the dough, they are absorbed by the starch molecules after stirring. When the dough temperature reaches about 55°C, it will interact with amylose to form a spiral complex. This reaction will increase the gelatinization temperature of starch granules and reduce the total amount of gelatinized starch in the noodles 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.

Fourth, the emulsifier will bring about the key emulsification effect. A good bakery 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 polydisperse system in the dough , The formed emulsion can be of two types: oil-in-water and water-in-oil. The former water is a dispersion system, and the latter oil is a dispersion system. The emulsifying ability of an emulsifier is related to the number of hydrophilic and lipophilic groups. Generally, the "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.

5. It has an inflatable effect that cannot be ignored. When making cakes, mix with 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.

The emulsification stability, air-holding property, foaming property, viscosity, dispersibility and disperse phase conversion of bakery products, the dough structure formed after mixing, relaxation, and baking are all related to the choice of emulsifier. It can be seen that choosing the most effective emulsifier is very important to the quality of bakery products. The mono- and diglycerides, sodium stearate, DATEM, sorbitan fatty acid esters, phospholipids, whey and soy protein that are often used in the baking industry are all very economical and important emulsifiers. When choosing an emulsifier, the HLB value that the product is suitable for should be considered. Emulsifiers with different HLB values have additivity. When two or more emulsifiers are properly combined, the original HLB value range can be expanded and the application range of the emulsifier can be increased. Therefore, mixed emulsifiers have the best emulsification effect, such as emulsifiers such as "mono and distearic acid and palmitate glycerides". Cake recipes often use high HLB emulsifiers such as sucrose esters, while phospholipids, mono- and diglycerides, SSL and DATEM are often used in bread dough. The demand for emulsifiers is gradually increasing in the world market. For example, the consumption of emulsifiers in the United States can reach five million US dollars a year. The largest market for emulsifiers is the bread industry, of which nearly 50% are monoglycerides. The annual world production of soybean lecithin is constantly increasing, and it has amazing potential in pastry and snack foods. Adding an appropriate amount of emulsifier not only improves the internal structure of the baking, but also makes the baking quality more stable.