The compound emulsifier in bread can usually play the following three functions:

1. Emulsification. Due to the amphoteric structure of the food emulsifier, it can be adsorbed on the interface between oil and water after adding the food system. Water and oil are connected to each other with a hydrophilic group and a lipophilic group, which changes the interface adsorption force and reduces the interface interface. The tension prevents the repulsive force of oil and water. The raw materials are stirred and mixed to form a stable emulsion. In this way, the prepared bread dough has a uniform texture, and the bread has a delicate texture.

2. Dough improvement effect. Adding a certain amount of compound emulsifier in the bread making process can improve the toughness, strength and stirring endurance of the dough, make the various raw materials and ingredients evenly mix to form a homogeneous dough, thereby improving the fermentation endurance and proofing endurance, and can improve The gas-holding property of the dough ensures the normal production of bread, prevents the collapse of the produced bread, and improves the quality of the bread.

3. Anti-aging effect. Foods made from cereals, such as bread, will soften and harden after a few days. The texture will become loose and rough, and the flavor will disappear. This is the phenomenon of aging. The added compound emulsifier forms a compound in the bread preparation and baking stages, which reduces the water absorption and swelling capacity of the starch, increases the gelatinization temperature, and transfers more moisture to the gluten, thereby increasing the softness of the bread and delaying the bread. Ageing.

What is the effect of common calcium propionate, sodium dehydroacetate, and sodium alginate on the bread ingredients list? Calcium (sodium) propionate is a food preservative, which has a strong inhibitory effect on molds, gram-negative bacilli, aerobic bacillus, etc., and can also inhibit the production of aflatoxin without harming yeast , Harmless to humans and animals, no toxic side effects. Used in bread making to increase the pH of bread and delay the fermentation of dough. Sodium dehydroacetate is also a food preservative allowed in bread and has a strong antibacterial effect on yeasts and molds.

Sodium alginate is a natural polysaccharide, and its main functions are coagulation, thickening, emulsification, suspension, stabilization and prevention of food drying. Adding a small amount of sodium alginate to bread production can prevent aging and drying of the bread, reduce chipping, make the bread gluten and taste good.

Source: Xianji Network