10 06, 2015

Surfactant

Surfactant What is a Surfactant? In the baking industry, surfactants are used as foaming and wetting agents, emulsifiers that strengthen dough during proofing and baking, stabilizers of cake batters, texture improvers, and shelf-life extenders. Examples of surfactants used in the bakery industry include: DATEM, CSL, SSL, lecithin → Yeast-leavened doughs Succinylated Monoglycerides [...]

10 06, 2015

Emulsifiers

Emulsifiers What are Emulsifiers? Emulsifiers are surface-active ingredients that stabilize non-homogeneous mixes, like water and oil.1,2 When water and oil exist in a system, the oil eventually separates and floats to the top.  To stop this, emulsifiers are used as an intermediary for water and oil. Various emulsifiers are used in foods [...]

9 06, 2015

Quinoa Flour

Quinoa Flour What is Quinoa Flour? Quinoa is a tiny pseudocereal grown in the Andes. The seeds can be used either raw or roasted and the flour is typically blended with other flours in a variety of breads, pastries, desserts, and other baked goods. The seed is gluten-free and is considered a [...]

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