Emulsifiers are multifunctional ingredients when used in bakery products. The three major functions are (1) to assist in blending and emulsification of ingredients, (2) enhance the properties of the shortening, and (3) beneficially interact with the components of the flour and other ingredients in the mix. Some of the specific functions are uniquely described as creaming, dough conditioning or crumb softening. This chapter discusses the activity and functional role of emulsifiers in baked products.
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Orthoefer, F. (2008). Applications of Emulsifiers in Baked Foods. In: Hasenhuettl, G.L., Hartel, R.W. (eds) Food Emulsifiers and Their Applications. Springer, New York, NY. https://doi.org/10.1007/978-0-387-75284-6_9
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