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Application of Emulifiers & Stabilizers in Bakery Products
Application of Emulifiers & Stabilizers in Bakery Products
EMULSIFIERS &
STABILIZERS IN BAKERY
PRODUCTS
Stabilizers
i.Sources
ii.Functional Properties
iii.Uses in Bakery
iv.Healthy Bakery Products
Emulsifiers
Emulsion: Unstable multiphase system containing
at least two immiscible liquid phases.
Starch:
To retard crystallization.
Crumb softening.
Long chain fully saturated monoglyceride.
Protein:
Protein complexing.
Modify configuration of gluten network.
Dough strengthening.
Monoglycerides
1st appearance as Emulsifiers
Ester, when an acid combines with an alcohol
GMS - 40-50% functional MG
DMG - 90-95% functional MG
Alpha crystalline emulsifier
Best starch complexing ability
DATEM
Diacetyl tartaric acid esters of mono -di glycerides
HLB value : 7-8
Strong interaction with flour protein
Dough conditioner
PGMS - Propylene glycol combine with fatty acids is
termed as Propylene glycol monostearate.