Phospholipids in Bakery Products
Phospholipids in Bakery Products (Bread, Cakes, Pastries) Core purpose: Improve dough elasticity, reduce staling, and emulsify oil-water in batter. Recommended dosage: 0.2%–0.8%(based on flour weight, not total product weight—flour is the main structural component). Examples: Whole-wheat bread: Add 0.4%soy lecithin to soften crumbs and extend shelf life by 2–3 days. Sponge cake: Add 0.6%egg yolk lecithin to enhance fluffiness and reduce oil usage by 10%–15%. Caution: <0.2%has little effect on staling; >1.0%may make dough sticky and hard to shape.
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Phosphatidylserine power is a group of compounds, rather than a single component because the residues of lipo ethyl phthalein vary widely depending... |
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Source Verification: Ensure phospholipid powder is derived from safe, approved sources (e.g., soybeans, sunflower seeds, eggs) to avoid allergens o... |
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Soybean phospholipid is a white to light brown solid powder or light yellow to brown viscous liquid, derived from soybean oil foot, soybean phospho... |
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Phosphatidylserine (PS) is a phospholipid that is naturally present in the brain and other parts of the body.It has been the subject of research fo... |
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