Soya Lecithin - Natural Emulsifier Blend, Enhances Elasticity, Volume And Shelf Life In Baked Goods

Soya Lecithin, which is a mixture of various phospholipids, is a natural emulsifier, combining many characteristics that improve baked goods. Lecithin has been used for years in baked goods. Like bread to improve the extensibility and elasticity of dougha s, which enhance their handling properties. Lecithin is also an antioxidant and enhances the stability of vitamins in bakery goods. It helps improve the volume, crumb structure, and tenderness of bread. It supports the effects of other active baking ingredients, can partially compensate for fats and protein, and can improve shelf life and dispensability in an aqueous system like doughs and batters. Lecithin has dough-strengthening properties, which benefit yeast-raised baked goods. It also helps to control batter viscosity for pancakes and other batter products, helping create a consistent, controlled flow. Some soy lecithin can improve the fermentation stability of yeast doughs and, through its interaction with the starches in the flour, retards aging and the drying-out of baked goods.