• The complementary assets and combined expertise between the two companies, specializing in bakery ingredients, will… https://t.co/Q3KymQ4fgH
  • The investment will make Chicago home to the company’s largest innovation hub in the world, creating a workplace th… https://t.co/2jPQYUxpP4
  • The planned separations will result in a Global Snacking Co. that is expected to enhance its leadership position in… https://t.co/ggEaRVCErQ
  • The acquisition of leading on-trend brands CLIF, LUNA and CLIF Kid expands Mondelēz International’s global snack ba… https://t.co/Ya8gVCiILj
  • For wet doughs, experts recommend to use twin twist mixers. Because of the two tools, more energy is transferred an… https://t.co/t6ZZqiL1sj
  • Mars announced a brand-new flavor for its TWIX brand: Cookie Dough. The new flavor pairs the classic TWIX cookie ba… https://t.co/KLMINJ7pl4
  • Also known as Khoubz, the Arabic word for bread, the KaterBake Lebanese flatbreads are extremely versatile and more… https://t.co/QQj4TwXX0t
  • The pandemic drove a shift towards an increased desire to connect with nature and this, combined with the realizati… https://t.co/26lvQDC6AH
  • Magic Spoon announced a USD85m Series B fundraise led by HighPost Capital, a leading private investment firm focuse… https://t.co/5Bde4a01SW
  • AAK Foodservice has acquired plant-based butter brand ForA. Formulated with cocoa butter, coconut oil and coconut c… https://t.co/An2s29ocXv
  • Javier Echevarria has been named VP and chief procurement officer at Ingredion, Inc. In his new role, he will have… https://t.co/nZwl47uceE
  • Tate & Lyle, a leading global provider of food and beverage ingredients and solutions, announces that it has today… https://t.co/x2s5EAY6wH
  • Ferrero North America, part of the global confectionery company Ferrero Group, announced plans to invest up to USD2… https://t.co/VGy0NwSkOu
  • Russia’s invasion of Ukraine in February generated a domino effect on the supply chain of the baking industry. The… https://t.co/hS6TNVFOQ7
  • Mondelez is debuting a collaboration of its Ritz cracker and Oreo cookie brands for a limited time. The new sandwic… https://t.co/pPq1ZcuPgT
  • Bridor has expanded its range with the launch of its new Mini Filled Croissants in four new flavors. Bridor’s Mini… https://t.co/26jaXSPoge
  • Mondelez has launched a new pilot program in the UK featuring QR codes that provide consumers information on the co… https://t.co/9YYGxK7dkX
  • The Barry Callebaut Group has officially inaugurated its Chocolate Academy Center in Casablanca, Morocco. Professio… https://t.co/vWMe75daja
  • The AB Mauri Executive board, the strategic and planning arm of the business in UK and Ireland, announces four new… https://t.co/Kk81QnLEFP
  • The AB Mauri Executive board, the strategic and planning arm of the business in UK and Ireland, announces four new… https://t.co/G8xJZIJN5w

Emulsifiers’ Role in Improving Rheological Properties of Dough

Nowadays, emulsifiers are a common ingredient in baked products. For bread, emulsifiers are essential to the final product quality and the stability of dough during processing, while for cake and pastries, they improve gas bubble stability and helps to obtain lighter, more tender and moist products.

Albert Casas, Spain area manager at Lasenor and Jim Robertson, director, emulsifier product portfolio with Corbion, shared with World Bakers Digital their insights into the most important rheological properties of baked goods that can be improved by emulsifiers.

Given a constant emulsifier quality from batch to batch, an important requirement involving the equipment is that process conditions remain the same, in order to guarantee the homogeneity of the resulting product, Casas explains.

Emulsifiers have been an important part of the baking industry for many years precisely because they allow for so much flexibility in choosing equipment and processing options, Robertson adds. “Commercial baking equipment can be extremely hard on the dough, and emulsifiers give the dough the high degree of tolerance it needs to withstand industrial processing, letting bakers achieve the kind of quality, consistency and machinability they need while creating less dough waste in the plant. They also help reduce product waste on store shelves by extending shelf life. It is hard to overstate the significance of what emulsifiers do to help increase consistency, cost-effectiveness and overall product quality, regardless of equipment choice or flour quality,” the expert from Corbion says. 

The use of emulsifiers provides advantages in many different products. In chocolate and cocoa-based products and fillings, Casas illustrates, they allow the manufacturer to reach the right viscosity and yield value while reducing the cocoa butter content, and so they save costs. In margarine, sausages and liver paté, they facilitate and stabilize the emulsion. “In bakery (bread, biscuits, pastry) and whipped products (mousse, desserts, whipped creams) they facilitate the emulsion too and they maximize the air incorporation, obtaining fluffy cakes and foamy desserts. The emulsifiers also allow the production of instant-soluble powders, release agents, cereal bars, breakfast cereals, pasta,” the specialist from Lasenor adds.

Emulsifiers help give bakers greater control over the elasticity and extensibility of their dough, which has a direct effect on their ability to create desired qualities in the finished product, Robertson says. “By creating a dough with the right balance between elasticity and viscosity, you get greater consistency and tolerance, ultimately leading to the organoleptic and visual qualities consumers enjoy in the finished product. In bread, it can be symmetry, better volume, good slicing characteristics and a softer, finer crumb grain. In cakes, it can be a better volume due to improved whipability and a soft, uniform crumb structure. Whatever the baking application, the control and tolerance that emulsifiers provide are directly tied to the consistency and quality that can be achieved in the finished product,” according to the Corbion specialist. 

You can read more on this topic in our magazine World Bakers Digital, Summer 2018:

Tablet version here!

Mobile version here! 

You might also like

Newsletter

Subscribe to our FREE NEWSLETTER and stay updated SUBSCRIBE

Privacy Preference Center

Strictly Necessary

These cookies are essential for websites built on Wordpress to perform their basic functions. These include those required to allow registered users to authenticate and perform account related functions.

wordpress_test_cookie, wordpress_{hash}, wordpress_logged_in_{hash}, wp-settings-{user_id}, wp_sharing_{id},gdpr[allowed_cookies],gdpr[consent_types]
_unam, _ga, _gid
OAID
__cfduid

Close your account?

Your account will be closed and all data will be permanently deleted and cannot be recovered. Are you sure?