Phospholipids Raw Material
Bakery products (bread, cakes, pastries) often face issues like poor dough elasticity, uneven texture, and rapid staling. Phospholipids solve these problems by regulating the interaction between oil, water, and flour components.
-
Bread:
- Addition method: Mix 0.2%–0.6% phospholipids (based on flour weight) into the dough during the initial mixing stage, along with oil and water.
- Core roles:
- Emulsifies the oil-water mixture in dough, promoting the formation of a uniform gluten network—improving dough elasticity and reducing shrinkage during proofing.
- Inhibits starch retrogradation (the main cause of staling): By binding to starch molecules, it slows the recrystallization of amylopectin, extending the shelf life of bread by 2–3 days (e.g., from 3 days to 5–6 days under room temperature).
- Example: In whole-wheat bread, phospholipids reduce the "coarseness" caused by dietary fiber, making the crumb softer.
-
Cakes & Pastries:
- Addition method: Add 0.5%–1.0% phospholipids to the oil phase (e.g., butter, vegetable oil) before mixing with egg batter.
- Core roles:
- Enhances the emulsification of oil and egg liquid, preventing the batter from "separating" during baking—ensuring a smooth, fluffy texture (avoids dense or crumbly cakes).
- Reduces the amount of oil needed (by ~10%–15%) while maintaining moisture, making cakes lower in calories without compromising taste.
Other supplier products
|
|
Phosphatidylserine |
Phosphatidylserine (PS) is a phospholipid with unique structural and biological properties, offering significant application advantages across mult... |
|
|
Phospholipids as |
Phospholipids are not just additives—they are also essential nutrients (rich in choline, linoleic acid, and phosphatidylserine). This makes t... |
|
|
Phospholipids |
Due to their amphiphilic nature, phospholipids are used as wall materials in microencapsulation technologies to protect sensitive ingredients and i... |
|
|
Phosphatidylserine powder |
Phosphatidylserine powder is a natural phospholipid that contains both amino acids and fatty acids, including omega-3 and omega-6 essential fatty a... |
|
|
Phospholipid Raw Material |
Phospholipids modify the structure of starches and proteins in baked goods and cereals, enhancing texture, volume, and shelf life. Mechanisms &... |
供应产品
Same products
