Baking & Snack - May 2022 - 60

EMULSIFIERS
shelf life, distribution and temperature
variations. Emulsifiers come
in a variety of forms ranging from
shortening-like materials to powdered
or beaded forms to liquids.
The original bakery emulsifier
comes in a shell.
Eggs are a natural source of lecithin,
a phospholipid that functions as
an emulsifier in baked goods; however,
eggs are not typically used in doughs intended
for pizzas, tortillas or flatbreads.
That's why some bakers use commercially produced
lecithin ingredients obtained from corn or
soybeans. These ingredients can extend the shelf life of
yeast-raised baked products, such as pizza crusts, by
slowing starch retrogradation. Lecithin also strengthens
gluten to improve both the elasticity and extensibility of
yeast-raised doughs, which make them more machinable.
The improved gluten strength results in higher gas
retention, yielding better volume and crumb structure.
EMULSIFIERS VARY IN
FUNCTIONALITY, WITH
MANY DOUGHS USING
MORE THAN ONE IN A
SYSTEMS-TYPE APPROACH.
Mono- and diglycerides, which occur naturally as minor
constituents in fats and oils, function as emulsifiers
in doughs. Commercial mono- and diglycerides are typically
manufactured using a chemical process to attach
specific fatty acids to certain hydroxyl groups to obtain
the desired functionality.
Diacetyl tartaric acid esters of mono- and diglycerides,
or DATEM, is made by chemically manipulating
mono- and diglycerides into more polarized compounds.
The result is a more efficient emulsifier. When
monoglycerides are reacted with ethylene oxide, the result
is an emulsifier known as ethoxylated monoglyceride
(EMG). Both DATEM and EMG are valued for their
dough strengthening properties; however, they are poor
crumb softeners. Emulsifiers with the best crumb softening
effect tend to be inferior dough stabilizers. That's
why a systems approach is often best.
Some chemically produced emulsifiers exert both
dough stabilizing and crumb softening action. When
used at
60 Baking & Snack May 2022 / www.bakingbusiness.com
the recommended maximum level of 0.5%
Emulsifiers allow formulators to avoid the challenges common to
tortillas like sticking and tearing while also enhancing rollability.
Diana Taliun
based on flour weight, calcium stearoyl lactylate (CSL),
for example, increases dough absorption, measurably
improves dough mixing tolerance and machinability,
boosts volume, and enhances grain and texture, crust
tenderness and maintains properties of baked pizza
crust. Another is sodium stearoyl lactylate (SSL), a freeflowing
powder that's insoluble in water but readily soluble
in hot fats and oils. When used at the recommended
levels for a specific application, with a maximum of 0.5%
based on flour weight, SSL increases dough absorption,
strengthens gluten structure and improves mixing tolerance,
machinability and overall quality.
" The role of emulsifiers greatly depends on the ingredients
and processing conditions of each application, "
Mr. Adeosun said.
Vantage Food offers specialized hydrated emulsifier
packages designed for pizza doughs and flatbreads.
" We also provide an assortment of shortenings and
liquid shortenings that provide the needed fat content
and emulsifier functionality from lecithin and monoand
diglycerides, " Mr. Adeosun said.
The functionality emulsifiers provide in a pizza dough
can range from product quality to the very strength of
the product.
" In pizza doughs, emulsifiers can ensure a crust that is
crispy on the outside and soft and airy on the inside, as
well as help prevent tearing and enhance the color of the
finished crust, " said Ralf Tschenscher, baking business
development manager, Lesaffre.
Emulsifiers play many roles in tortilla manufacturing,
from aiding in gluten formation and reducing stickiness
to shortening mixing time and maintaining uniform
moisture content throughout processing.
" The use of emulsifiers in tortilla production leads
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