Emulsifiers in Baked Goods
Bakery Review|October - November 2021
The use of food additives is necessary to maintain the quality and freshness of the food pro product. Food additives perform important functions in baked goods such as starch complexing, protein strengthening and aeration and may also offer some degree of emulsification.

Baked goods without emulsifiers are tough, dry, leathery, stale and tasteless. An emulsion is a dispersion of small droplets of one immiscible liquid within another. Emulsifiers keep the droplets from coalescing. Let us understand in detail about the emulsifiers, what they are and what they exactly do.

Emulsifiers are chemical products that facilitate the uniform mixing of two immiscible substances or two immiscible mediums.

These mediums in different combinations could be:

Liquid and Liquid

Liquid and Gas

Liquid and Solid

Emulsifiers are amphiphilic substances i.e. having a lipophilic portion and a hydrophilic part. The lipophilic part is a long chain fatty acid. The hydrophilic part is either non-ionic (e.g. glycerol, propylene glycol, sorbitol, sucrose) or ionic negatively charged (such as lactic acid, acetic, citric acid).

Emulsifiers that are soluble in oil, favour water in oil emulsion (w/o) and water soluble emulsifiers favour oil in water (o/w) emulsion Example of w/o emulsion are margarines and butter icing.

Examples of o/w emulsions are milk, mayonnaise and ice-creams.

Yeast Raised Products Emulsifiers have two major functions in Yeast raised products: Dough conditioning/strengthening • Shelf life extension/crumb softening Dough conditioners/strengtheners (protein interaction) During the formation of dough, a protein network is formed by gluten. If the gluten is of poor quality or is weakened during

Yeast Raised Products

Emulsifiers have two major functions in Yeast raised products:

• Dough conditioning/strengthening

• Shelf life extension/crumb softening

Dough conditioners /strengtheners (protein interaction)

During the formation of dough, a protein network is formed by gluten. If the gluten is of poor quality or is weakened during processing, the gas produced by the yeast will escape through the weak sections of the gluten film. So as a result, the part of this gluten matrix will collapse. Emulsifiers function as dough conditioners by improving the binding of wheat flour gluten strands to each other. Dough strengtheners increase the amount of binding sites that gluten strands have to each other and/or form bridges to supplement disulfide linkages which result in a stronger gluten film. This leads to an enhanced loaf volume and a better texture of breads. But, this mechanism is not fully understood.

Dough conditioners provide the following benefits:

• Compensation for variation in raw materials (e.g. flour quality)

• Improved dough machinability by gluten complexing.

• Greater tolerance to production abuse of dough by providing drier, less sticky dough. This reduces the tearing and facilitates processing.

Continue reading your story on the app

Continue reading your story in the magazine

MORE STORIES FROM BAKERY REVIEWView All

Heeding To Safety Measures In Bakery

The bakery business has great potential for creativity but it requires sustained hard work and knowledge of the industry to reach success.

4 mins read
Bakery Review
February - March 2022

Creative and Passionate about Bakery!

Chef Shaikh Shafique with an enriching experience of over a decade has worked across various brands and has carved a niche for himself in this industry as a game changer.

3 mins read
Bakery Review
February - March 2022

Cream Cheese

Cream cheese occupies a relatively small but important place among the many varieties of cheeses, in India, specially in bakery segment.

4 mins read
Bakery Review
February - March 2022

Crossing over Croissants

Croissant fits the bill on any given day as a snack or as a breakfast item.

4 mins read
Bakery Review
February - March 2022

Getting Over Crisis

The sudden lockdowns during the pandemic, resulting in closure of operations and lack of revenue have affected many bakery business owners into dire situations. Some of them have been forced to take hasty decisions which have had long term impact on their business. It has to be realized that recovery from the current pandemic situation is going to be slow and painful. Tough times, prevalent at the moment, demand the bakers to look beyond regular situations and deal with difficult questions that need to be answered, to thrive. For survival and navigating through the crisis successfully bakers will need to understand the present situation and the impact the pandemic will have on their future business. They have to plan to tackle the situation as time progresses. Ashok Malkani tries to gauge the effects of the and how the bakers have to plan to deal with the problems as and when they arise.

8 mins read
Bakery Review
February - March 2022

Empowerment of Women in Bakery Industry - A Piece of Cake

The intrepid women have proved their mettle in almost all arenas. They have resolutely proved themselves as enterprising entrepreneurs in all industries, including the bakery segment of the food & beverage industry. From home bakers to capable industrialists, they have climbed the ladder of success and are speedily securing opportunities in what was once a male dominated segment – bakery business. The rise in female bakers in India is a testimony of the fact that they have the potential to successfully handle career as well as home by successfully harnessing technology and social media to improve their business. With more females entering the bakery industry, the sector is rapidly moving towards gender equality. Ashok Malkani, to commemorate the International Women’s Day, on March 8, views the progress and the success of the lady bakers in their endeavour to move from home baking to becoming owners of commercial conglomerates.

10+ mins read
Bakery Review
February - March 2022

Flavours and Colours

While colours work by increasing the visual appeal of the bakery products, flavours help bakers to develop a unique taste of the products

3 mins read
Bakery Review
February - March 2022

Pure Flour from Europe

Good flour is the basis of good dough (both sweet and savoury). Good flour is indispensable for your baking and cooking.

3 mins read
Bakery Review
February - March 2022

Spread with Margarine

It's low cost and health value makes margarine a bakers delight. It is widely used in bakeries in making cookies, pastry dough, piecrust and main course dishes. Margarine can be used in breakfast, appetizers, side dishes, main entrees and desserts.

4 mins read
Bakery Review
February - March 2022

Bakery Trends For 2022

As we step into the New Year and communities and supply chains reopen, though still fragile, there are several changes that one is likely to see in the near future in the bakery industry. But, one may add, that though many consumers are open to something new, after nearly two years of limited options and mobility, they don’t want to be rushed into rash decisions as far as eating habits are concerned. The pandemic has increased the awareness of healthy food. Bakeries have adopted changes to cater to the demands of the consumers – and are likely to continue transforming in the New Year. Ashok Malkani tries to present a broad perspective of likely trends for 2022 and beyond.

10+ mins read
Bakery Review
December 2021 - January 2022
RELATED STORIES

MUSK WARS WITH TWITTER OVER HIS BUYOUT DEAL - ON TWITTER

Tesla CEO Elon Musk promised that taking over Twitter would enable him to rid the social media platform of its annoying “spam bots.” Now he’s arguing — without presenting any evidence — that there might be just too many of those automated accounts for the $44 billion deal to move ahead.

2 mins read
Techlife News
May 21, 2022

MCDONALD'S ERA IN RUSSIA COMING TO A CLOSE, RESTAURANTS SOLD

McDonald’s is selling all of its restaurants in Russia 30 years after the burger chain became a powerful symbol of easing Cold War tensions between the United States and Soviet Union.

2 mins read
Techlife News
May 21, 2022

HARLEY-DAVIDSON SUSPENDS PRODUCTION FOR 2 WEEKS, SHARES FALL

Harley-Davidson announced a two-week suspension of vehicle assembly and most shipments, citing a regulatory compliance issue with one of its suppliers.

1 min read
Techlife News
May 21, 2022

CONSUMERS SHIFT AGAIN, FLUMMOXING BIG RETAILERS LIKE TARGET

The pandemic vastly changed the way Americans spend money and now as they return to pre-pandemic behavior, they’re tripping up retailers again.

3 mins read
Techlife News
May 21, 2022

CONGRESS DIVES INTO UFOS, BUT NO SIGNS OF EXTRATERRESTRIALS

Congress held its first hearing in half a century on unidentified flying objects. And no, there is still no government confirmation of extraterrestrial life.

2 mins read
Techlife News
May 21, 2022

NY AGENCY FILES DISCRIMINATION COMPLAINT AGAINST AMAZON

A state agency in New York has filed an administrative complaint against Amazon, alleging the e-commerce giant discriminated against pregnant and disabled workers by denying them “reasonable accommodations” and forcing them to take unpaid leave, Gov. Kathy Hochul announced this week.

1 min read
Techlife News
May 21, 2022

GOOGLE'S RUSSIAN BUSINESS PLANS TO FILE FOR BANKRUPTCY

Google says its Russian subsidiary is planning to file for bankruptcy because it can’t pay staff and suppliers.

1 min read
Techlife News
May 21, 2022

DUSTY DEMISE FOR NASA MARS LANDER IN JULY; POWER DWINDLING

A NASA spacecraft on Mars is headed for a dusty demise.

2 mins read
Techlife News
May 21, 2022

‘TWITTER PHILANTHROPY' REVEALS CHASMS IN SOCIAL SAFETY NET

Single father Billy Price was already struggling to make ends meet before someone broke into his Michigan storage unit, stole his identity and ruined his credit.

6 mins read
Techlife News
May 21, 2022

ARGO TOUTS DRIVERLESS OPERATIONS IN MIAMI AND AUSTIN, TEXAS

An autonomous vehicle technology company that partners with Ford and Volkswagen says it has started driverless operations in two of eight cities where it is developing its technology.

1 min read
Techlife News
May 21, 2022