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Understanding the effect of emulsifiers on bread aeration during breadmaking.
Raquel Garzón1, Isabel Hernando2, Empar Llorca2
1Department Food Science, Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain.
Journal of the Science of Food and Agriculture
|April 26, 2018
Summary
Emulsifiers enhance dough volume and bubble formation during breadmaking. Different emulsifiers impact bubble size and bread texture, influencing gluten interactions and protein polymerization during baking.
Area of Science:
- Food Science
- Material Science
Background:
- Emulsifier functionality in breadmaking remains incompletely understood despite extensive research.
- Diverse chemical structures of emulsifiers contribute to varied functionalities.
Purpose of the Study:
- To elucidate the role of emulsifiers in air incorporation and gas bubble dynamics during baking.
- To investigate the relationship between emulsifier properties and final bread characteristics.
Main Methods:
- Testing various emulsifiers including DATEM, SSL, DMG-45, DMG-75, lecithin, and PGEF.
- Utilizing highly hydrated dough models for experimentation.
Main Results:
- Emulsifiers increased dough volume during proofing and bubble count during mixing, with PGEF showing notable effects.
- Significant dough changes, including increased and heterogeneous bubble size, occurred around 70 K.
- DMG-75 produced the largest bubbles, leading to smaller gas cells in the crumb but increased firmness.
Conclusions:
- Gas bubble progression during baking differentiates emulsifier performance.
- Emulsifier-gluten interactions influence protein polymerization, affecting bread quality.
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