Crumb softening

Emulsifiers, as a consequence of their function, have a significant role in texture control. This involved emulsification of fat and water, aeration control and of foam stabilisation in the dairy based industries. In bakery processes, emulsifiers are used as dough strengtheners, as crumb softeners and as aerating agents. 

BFP. [Am. Ingredients] Mono- and diglycerides crumb softener, aeration aid emulsifier for food applies. 

Tally 100 plus. [VanDenBerghFbods] Glyceryl stearate, PEG-20 glyceryl stearate, hydrog. soybean oil emulsi-fior, dough strengAener and crumb softener for breads textile lubricant and softener. 

The application of SMG is limited to yeast-raised bakery products where it is used as a dough conditioner and crumb softener. It is often used in combination with monoglycerides in the form of aqueous hydrates ensuring good distribution in the dough system. 

Crude soya bean oil contains 3% phospholipids with about 35% of this in the form of lecithin (phosphatidyl choline) (10.47). Rapeseed oil contains 2% and Sunflower seed oil -1.5% total phospholipids. Palm oil, another large tonnage edible oil, usually contains hardly any. Phospholipids are present in margarine where they contribute to its special properties (see above). The small phospholipid content of cereal starch is responsible for its function as a crumb softener when added to bread (see below). 

Cereal starch contains -0.3% lysophospholipids (10.46c) which are closely associated with the amylose helices (10.26). It is used as a crumb-softener in bread where it also retards staling by forming a water barrier around the starch grains. 

Dough Strengthener Oven Spring Crumb Softening... 

Crumb softeners are used by bakers to extend the shelf-life of bread, and thereby reduce delivery costs. 

Figure 6. Crumb-softening effects of sucrose monoesters of pure fatty acids in soy-fortified bread (see Figure 3). Control contained no added lipid.

D. K. Dubois, Dough Strengtheners and Crumb Softeners Il-Products, Types, and Functions, American Institute of Baking, Technical Bulletin, Vol. 1, Issue 6,1979. 

Dubois, D.K. 1979. Dough strengtheners and crumb softeners. I. Definition and classification. American Inst. Baking Tech. Bulletin. 1(4). 

Uses Emuisifier for foods coior enhancer, texturizer for crumbs softener, sheif-iife improver in breads, buns, doughs, cakes Storage 12 mos, sheif iife when stored in cooi and dry conditions Bandis [Harima Chems.]... 

Uses Food emulsifier, crumb softener for bread, sweet goods, bakery mixes, shortening, margarine Regulatory Kosher... 

Uses Emulsifier and complexing agent for dehydrated potatoes, dairy systems dough conditioner for yeast-raised baked prods. crumb softener starch complexing agent bread improver freeze/thaw emulsions Properties Fine wh. powd. HLB 21.0 100% cone. 

Uses Shelf-life extender in baking emulsifier for w/o emulsions crumb softener... 

Uses Wetting agent, o/w emulsifier, crumb softener, dough conditioner, lubricant In foods shelf-life extender, antistaling agent in yeast-raised baked goods Features Low VOCs deoiled powd. form of Blendmax K... 

Uses Emulsifier, crumb softener, shelf-life extender for breads Super White Fonoline [Sonneborn] them. Descrip. White petrolatum USP CAS 8027-32-5 EINECS/ELINCS 232-373-2... 

Uses Emulsifier, dough strengthened crumb softener, and antlstaling agent In breads and other yeast-raised baked goods textile lubricant and fabric softener Reguiatory FDA 21CFR 172,834... 

Uses Emulsifier, dough conditioner, starch complexing agent, crumb softener in bread, rolls, bread improvers, cakes, cereals antisticking agent in pasta prods. extrusion aid for snacks Properties Powd. HLB 4.3 100% cone. 

Uses Dough strengthened crumb softener, texturizer for baked goods Features Rec. in highly automated processing systems produces exc. grain, texture, aroma, and flavor... 

Chem. Descrip. Monoglycerides disp. from edible fat source Uses Food emulsifier crumb softener for bread and other baked goods Properties 40% min. alpha monoester HydradanS21 paniscoUSA]... 

Uses Emulsifier for w/o emulsions in foods, peanut butter, margarine, frozen desserts, low-calorie spreads complexing agent (with starch), antistaling agent, shelf-life extender, crumb softener in baked goods Features Lipophilic... 

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