BAKERY PRODUCTS
Applications
Lecithin’s dual hydrophilic-lipophilic nature facilitates its role as a proficient emulsifier in baked goods formulation. Its ability to stabilize and blend hydrophilic and lipophilic ingredients enables homogeneous dispersion and interaction within the dough or batter matrix, contributing to improved texture, moisture retention, and overall product quality.
By leveraging lecithin’s emulsifying properties, bakers can achieve superior homogeneity and consistency in their baked goods, resulting in enhanced sensory attributes, extended shelf life, and optimized production processes.
In long-shelf-life baked goods like biscuits, crackers, waffles, and rusks, lecithin play a crucial role in achieving consistent fat distribution throughout the product. This is achieved by leveraging lecithins’s ability to coat dough particles, thereby mitigating the crumbling effect typically associated with fat distribution. By effectively coating the dough particles, lecithin prevent them from sticking together, ensuring an even distribution of fat throughout the baked goods. This results in improved structural integrity, texture, and overall quality, contributing to the enhanced sensory experience and prolonged shelf life of these baked products.
