Investigating the Essential Emulsifying Agents in Dough Conditioners

Praras Biosciences Pvt Ltd02 Mar, 2024Other

Emulsifying agents are surfactants that help in combining ingredients that are normally immiscible, such as water and oil. In the context of baking, they are crucial for integrating fats into the dough, leading to an improved crumb structure and a softer loaf. These agents work by surrounding fat droplets, preventing them from coalescing, and ensuring a uniform distribution throughout the dough.