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Applications of Emulsifiers in Baked Foods

  • Frank Orthoefer

Emulsifiers are multifunctional ingredients when used in bakery products. The three major functions are (1) to assist in blending and emulsification of ingredients, (2) enhance the properties of the shortening, and (3) beneficially interact with the components of the flour and other ingredients in the mix. Some of the specific functions are uniquely described as creaming, dough conditioning or crumb softening. This chapter discusses the activity and functional role of emulsifiers in baked products.

Keywords

Bakery Product Sucrose Ester Bake Product Sorbitan Monostearate Cookie Dough 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Frank Orthoefer
    • 1
  1. 1.GermantownUSA

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