Wheat dough, emulsifier

Calcium stearoyl-2-lactylate (CSL) alters the stmcture of wheat gluten as explained by Thompson, and further studies have indicated that the CSL cannot be removed by solvent extraction once the bread has been baked. In the complex formed by the emulsifier with the wheat gluten, as in yeast-raised doughs, a strong protein network is formed that allows the carbon dioxide produced during pro-... 

Lecithin One of the main phospholipids found in nature with important implications in metabolism and cell membranes. Lecithin is considered an important nutraceutical compound because it lowers blood cholesterol and is key to the synthesis of choline. Chemically, lecithin is the emulsifier phosphatidyl choline, and commercial lecithin consists of a mixture of different phospholipids such as phosphatidyl ethanol amine, phosphatidyl inositol, and phosphatidyl serine. Most commercial lecithin is obtained during the refining process of soybean oil. The egg yolk is also a rich source of lecithin. Lecithin is widely used in the baking, cookie, and wheat flour tortilla industries to improve dough machinability, improve texture, and retard staling. It is generally used from 0.1%-1%. 

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