Emul+emul~~

What function of emulsifier in baked good?? Emulsifier act as a dough conditioners by improving the binding of wheat flour gluten strands to each other.

What Dough conditioner benifits to baked good??? There are some benifits about dough conditioner:
 * Compensation for variations in raw materials
 * Improved dough machinability by gluten complexing.
 * Greater tolerance to production abuse of dough by providing a drier, less sticky dough. This reduces tearing and facilitates processing.
 * shorter proof times, and increased volume.
 * Better texture of finished product - i.e., finer grain.
 * Improved hydration rate of the flour and other ingredients.