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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Phospholipid Powder |
Phospholipids (e.g., lecithin, phosphatidylcholine) act as natural carriers for fat-soluble compounds, addressing their poor solubility and low abs... |
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High quality |
Phospholipids can undergo hydrolysis, a chemical reaction in which water is used to break the ester bonds between the glycerol backbone and the fat... |
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Food additive |
Phospholipids play a key role in transporting lipids (e.g., cholesterol, triglycerides) through the bloodstream—another function enabled by t... |
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Phospholipid Raw Material |
Certain phospholipids (e.g., phosphatidylcholine, phosphatidylserine) are added to functional foods as nutritional supplements, leveraging their ro... |
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Phosphatidylserine |
Phosphatidylserine (PS) exhibits distinct performance advantages across cognitive, physical, and psychological domains, rooted in its core function... |
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