Surface-active ingredients emulsify the oil-and-water mixtures known as batters and doughs. Their activity enables proper blending of ingredients and protects against physical shocks caused by mechanical handling. These improvers also help sequester water to prevent weeping in frozen doughs, and they help form protein and starch complexes, thus softening crumb and lengthening shelf life.
11/19/2014 - Formulations
Experts from DuPont Nutrition & Health discuss how to select emulsifiers that bring up the performance of baked products made with trans-free shortenings.
10/8/2014 - Formulations
Here’s why soy protein improves baked foods.
8/14/2013 - Formulations
Emulsifiers drive texture and shelf life when baked foods travel trans-free and low-fat routes.
7/1/2013 - Formulations
The appeal of ‘real’ dairy and eggs extends to their bakery functionality, too.
3/28/2013 - Formulations
Expert from Ventura Foods offers insight on how fats, oils and bakery shortenings have changed to meet new consumer expectations.