• Type: Hydrolyzed lecithin liquid.
• Functions: Enhances dough elasticity, fermentation tolerance, and volume by forming H-bridges with gluten. Retards starch retrogradation to prevent staling and extend shelf life.
• Volume and freshness are key quality factors in yeast-leavened products like bread, and lecithins, especially hydrolyzed lecithin, play a significant role in enhancing these properties. Phospholipids form H-bridges with wheat gluten, creating a lipoprotein effect that improves protein lubrication, elasticity, baking volume, and fermentation tolerance, resulting in better dough handling.
Hydrolyzed lecithin, effectively complexes with amylose in wheat starch, retarding amylase recrystallization to prevent staling and enhance crumb freshness and shelf life. These functional properties are comparable to or better than synthetic emulsifiers like DATA, GLP, and polysorbates.
In regions with weaker wheat gluten quality due to climate, bread improvers containing lecithins, emulsifiers, ascorbic acid, and enzymes help optimize baking performance. These solutions allow bakers to achieve high-quality bread with extended shelf life, regardless of wheat variability.