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Basic Volume
Application Volum
Kind of Emulsifiers
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 Bread
Bread and sweet rolls sold at supermarkets and convenience stores
are usually mass-produced.
Mass production and mass distribution, takes time from start to finish.
To maintain the softness for as long as possible and to make bread
dough suitable for machine production, emulsifiers are used but not
only for emulsification.
It is also used as a dough modifier, tolerable to mechanical force,
by modulating the proteins in wheat flour.
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 Bread
is made by mixing and kneading flour, water, salt and yeast and baking
the dough following fermentation.
Wheat flour contains 10-14% protein and 1-2% lipid along with starch.
80% of protein is gluten, from which gluten membrane is produced during
mixing.
Air bubbles are created during mixing and the gas produced by fermentation
of the dough, expand during baking to fill the space under the gluten
membrane. The force due to these gases causes a rising of dough.
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At a temperature over 60°C, starch rapidly expands following
water absorption, leading to gelatinization.
With a further increase in temperature, the inner phase is made
up with denaturation of protein gluten membrane. If this phase is
insufficient, gas leaks out and bread expanding does not occur.
A small amount of lipid contained in wheat flour is said to mediate
the formation of gluten membrane. The emulsifier is thought to have
similar effects.
Major effects of emulsifiers on bread production are as follows;
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to make a less-sticky and elastic dough that is easy to handle
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to increase the dough resistance to mechanical force to soften
and create easy raising.
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to make smooth bread of good eating quality, and to maintain
the softness.
Our representative emulsifiers for bread are Rimulsoft Super, Rikemal
MM-100, Doughcon Ace, Dough Master, Sofical Beta. |
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