The function of emulsifier in bread

Introduction: I think many friends like to eat soft and delicious bread, but few of them make it at home Most of them are bought to eat But the bread they buy contains emulsifier What is the function of emulsifier in bread? Is it harmful to eat emulsifier? Let's explain it to you Emulsifier is a kind of surfactant with hydrophilic and oleophilic groups Emulsifiers play an important role in food processing, and are widely used in baking products Food emulsifier is a kind of food additive with large consumption The most commonly used emulsifiers for bread quality improver are sodium stearyl lactate, calcium stearyl lactate, diacetyl tartaric acid monoglyceride, sucrose fatty ester, distilled monoglyceride, 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 prolong the shelf life In the process of making bread and other pasta, emulsifier is often used One end of emulsifier is hydrophilic and the other is lipophilic, which can make oil, protein and water mix evenly, so the bread will be very soft If the bread is made without emulsifier, the bread will harden after two days, but not if emulsifier is added, "this is also because the emulsifier is hydrophilic and lipophilic, so it can keep water and oil, and keep soft for a long time." In terms of safety, emulsifier has already passed strict toxicological safety evaluation and is very safe It is not only used in China, but also widely used in the world The main function of emulsifier in bread is to make the gluten network more delicate and elastic, improve the air holding capacity of yeast fermented dough, and increase the volume of baked bread; on the other hand, it interacts with amylose to form insoluble complex, thus inhibiting the aging of amylose and keeping the freshness of baked bread It also makes bread soft and hard Is edible emulsifier harmful According to Xiaobian, we need to dialectically look at the emulsifier in food Emulsifier can make food more delicious, make food soft and not easy to corrupt However, if the emulsifier is eaten too much, some studies think it has certain harm to the gastrointestinal tract and liver of human body Therefore, it is better to eat an appropriate amount of emulsifier You can pass the food safety detector In order to test the content, we should also master more knowledge of food additives and learn more about the relevant problems of food emulsifiers Editor in charge: he xianrob