Phospholipid Raw Material
Phospholipids modify the structure of starches and proteins in baked goods and cereals, enhancing texture, volume, and shelf life. Mechanisms & Applications: Interacting with Gluten (Bread, Pastries): In bread dough, phospholipids bind to gluten proteins, forming a more flexible and elastic gluten network. This allows the dough to trap more air during fermentation, increasing loaf volume and creating a softer, more uniform crumb. For example, adding 0.2%–0.4% lecithin to wheat bread can increase volume by 10%–15% and extend softness by 3–5 days. Retarding Starch Retrogradation (Cooked Cereals, Cakes): After baking or cooking, starches tend to "retrograde" (re-crystallize), causing products like cakes, cookies, and cooked cereals to become dry and stale. Phospholipids form complexes with starch molecules, blocking re-crystallization and slowing staling. In cakes, this preserves moisture and a tender texture for longer. Improving Extruded Cereals: In breakfast cereals (e.g., cornflakes, granola bars), phospholipids reduce friction between starch and the extruder machinery, ensuring uniform shaping. They also help bind ingredients (e.g., nuts, dried fruit) to the cereal base, preventing crumbling.
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