How to use bread emulsifier

Introduction: bread is the breakfast food we often eat in our daily life Bread is very nutritious and tastes good The bread is added with emulsifier What is the use method of bread emulsifier? Is it harmful to eat emulsifier? We can get the answer from the small edition of Baibai safety net Emulsifier is the stabilizer of emulsion and a kind of surfactant The function of the emulsifier is: when it is dispersed on the surface of the dispersing substance, a thin film or a double electric layer is formed, which can make the dispersing phase charged, so as to prevent the small droplets of the dispersing phase from coagulating mutually, and make the emulsion formed more stable The most commonly used emulsifiers for bread quality improver are sodium stearyl lactate (SSL), calcium stearyl lactate (CSL), diacetyl tartaric acid monoglyceride (DATEM), sucrose fatty ester (SE), distilled monoglyceride (dmg), etc Through the interaction of starch and protein in flour, various emulsifiers form complex complex, which can enhance gluten, improve processing performance, improve bread tissue, and extend the shelf life The amount of emulsifiers is generally 0.2% ~ 0.5% (flour meter) Bread emulsifier is mainly used in the following ways, Baibai safety net to introduce to you We take monoglycerides as an example Method 1: the monoglyceride powder and other raw materials powder (such as flour, milk powder, etc.) are mixed directly and evenly before feeding Method 2: melt the monoglyceride and the oil together, stir and mix, and then add the material, which is suitable for margarine, shortening, etc Method 3: the monoglyceride was made into hydrate and then put into use Monoglyceride can be slowly dissolved in 4-10 times of water at 70 ℃, and when it is cooled to room temperature, it will form cream white hydrate; it can also be first heated and dissolved into liquid and added into high-speed hot water to make hydrate These methods can be used in bread making Is it harmful to eat emulsifier? Researchers from biomedical research institute found that emulsifier can change the composition and position of intestinal flora to induce intestinal inflammation, promote inflammatory bowel disease and metabolic syndrome These are just individual emulsifiers, and researchers are testing more of them to see how they affect people If you have any objection to the emulsifier, you can learn more about food safety, learn more about the problems of food emulsifier, and test the emulsifier content through the food safety detector, which is also beneficial to our health Editor in charge: he xianrob