How does the emulsifier make the bread soft?

Recently, with the "sole bread", "strengthen flour" and other events, the additives in food have been pushed to the forefront. The National Standards for Food Safety - Standards for the Use of Food Additives records more than 2,000 food additive varieties that are safe to eat. This article is to clarify to everyone is a food additive, an emulsifier, often seen in life but also misunderstood.

Secret one:

How to blend water and milk

“The bread is still very soft for a long time. It is the result of adding too much emulsifier, which may damage the health of people with poor liver function.” Previously, an online emulsifier said. Zhu Yi, an associate professor at the College of Food Science and Nutritional Engineering at China Agricultural University, said: “Without emulsifiers, it will not make bread.”

"Water and oil are incompatible, but water is compatible with milk, so there is a idiom of 'water and milk blending'. In layman's terms, emulsifiers are substances that can make water and oil 'water and milk'." Department of Food Science and Technology, Henan Agricultural University Dean Ai Zhilu said.

For a simple example, if you pour water and oil together into a cup, you will find that after a while, there will be two layers: one layer is water and the other layer is oil, and there is a layer between them. The diaphragm, even if you stir it, shake it, and let it sit for a while, they will stratify. At this point, add a few drops of emulsifier to the cup and you will find that the two liquids that were not miscible slowly mix together to form a uniform emulsion.

Nowadays, many foods are composed of various components such as water, protein, fat, sugar, etc., and many substances will not be mutually soluble. If the ice cream oil is oil, water is water, take a bite, a large piece of fat. It won't be so popular.

Secret two:

How to protect security

The emulsifier has both a group close to the water molecule and a group close to the fat molecule. In a mixture of fat and moisture, the emulsifier is capable of binding the oil through an internal lipophilic group and binding the moisture through an external hydrophilic group. Emulsifiers are like coordinators between food ingredients, allowing ingredients to blend better, stay united, and not easily split.

The most common milk is actually a typical “emulsified” food. It contains two kinds of substances that cannot be fused to each other. However, under the coordination of milk proteins, water and milk fat form a water molecule. The structure of the milk fat is then harmoniously combined. Here, the milk emulsifier acts as an emulsifier.

Ice cream that many people like to eat is a kind of frozen food with high fat content. In the process of production, emulsifier is added to form an oil-in-water stable emulsion to improve the structure of ice cream and prevent frost.

The history of the use of food emulsifiers is not long, starting with the addition of lecithin to bread in the 1920s. Food emulsifiers are now required for foods such as beverages, dairy products, confectionery, pastries, and bread.

“There are only more than 30 substances approved for use as food emulsifiers, and they have undergone a lot of safety tests to obtain a pass for food.” Ai Zhilu introduced.

Secret three:

How does the bread become soft?

The emulsifier not only emulsifies in a series of processing processes such as mixing and blending of various raw materials, but also improves and improves the quality and stability of the food.

Emulsifiers are also widely used in baked goods. In the dough mixing stage, the emulsifier can enhance the dough's resistance to mechanical processing, improve the dough's elasticity, toughness, strength and agitation, reduce the degree of dough damage, disperse and mix all kinds of raw and auxiliary materials, form a homogeneous dough, and improve the dough. Water absorption rate.

In the dough fermentation stage, the emulsifier can improve the fermenting ability of the dough and enhance the gas holding capacity of the dough; in the proofing stage, a film is formed on the surface of the dough, which is easy to collapse, and the emulsifier can improve the proofing resistance of the dough and prevent deformation. .

At the same time, the emulsifier also prevents the bread from aging. The bread hardens after a few days, but it is because the starch is aging. Emulsifiers are also ideal for bread preservatives and anti-aging agents. In the production of bread, the emulsifier can protect the starch granules and prevent aging, so that the bread taste is improved, which is also helpful for extending the shelf life of the bread.

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