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 in Meat & Aquatic Products |
Phospholipid in Meat & Aquatic Products (Sausages, Ham, Fish Balls) Core purpose: Retain moisture (reduce cooking loss) and improve tenderness.... |
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High-quality Phospholipid Price |
Phospholipids need to be stored in a sealed environment to prevent oxidation caused by exposure to oxygen in the air, which can lead to a series of... |
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Phosphatidylserine |
Phosphatidylserine is a ubiquitous phosphatidylserine, which is mainly found in the inner layer of cell membranes. It is one of the components of c... |
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Phospholipid Raw Material |
Phospholipids are a type of lipid containing phosphate groups and are classified as complex lipids. They have amphipathic properties, with one end ... |
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Phospholipid Raw Material |
Phospholipids are an important class of lipids widely found in nature, containing various beneficial components such as phosphorus, fatty acids, an... |
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