Significance of Emulsifiers and Hydrocolloids in Bakery Industry

@inproceedings{Kohajdov2009SignificanceOE,
  title={Significance of Emulsifiers and Hydrocolloids in Bakery Industry},
  author={Zlatica Kohajdov{\'a} and Jolana Karovi{\vc}ov{\'a} and {\vS}tefan Schmidt},
  year={2009}
}
Nowadays, the use of additives has become a common practice in the baking industry. In this paper, the relevance two groups of these compounds (emulsifiers and hydrocolloids) for bakery applications are described. Emulsifiers are commonly added to commercial bakery products to improve bread quality and dough handling characteristics. Some frequently used emulsifiers are diacetyl tartaric acid esters of monodiglycerides and lecithin, which are known as dough improvers, and monoacylglycerols… CONTINUE READING

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