LML+Emulsifier


 * __LML Emulsifier: __**

1. What are emulsifier and some examples of emulsifier?

An emulsifier (also known as an emulgent) is a substance which stabilizes an emulsion by increasing its kinetic stability. One class of emulsifiers is known as surface active substances, or surfactants. Examples of food emulsifiers are egg yolk(where the main emulsifying agent Is lecithin), honey, and mustard,where a variety of chemicals in the mucilage surrounding the seed hull act as emulsifiers; protein and low-molecular weight emulsifiers are common as well. Soy lecithin is another emulsifier and thickener.

2. What are the ingredients in dough conditioner and their functions?

· Oxidizing agents, which strengthen the dough. This can lead to economies with shortened makeup times or by compensating for low protein in the flour. · Reducing agents, which serve to encourage the development of gluten, thus shortening the mixing time and decreasing the amount of mixing energy that is needed. · Emulsifiers, which strengthen the dough, give improved mixing and handling tolerance, increase loaf volume, improve mechanical slicing characteristics, and can retard staling. · Enzymes, which enhance gas production by yeasts and can help control the strength of the dough.

