Lecithin als natürlicher Emulgator
Lecithin improves the extensibility of the gluten, which has an impact on various aspects of the baking process. It improves the machineability of the dough, stabilizes the fermentation process as the dough becomes less porous, and improves gas retention which results in an increased loaf volume and a more uniform crumb structure. Additionally, lecithin interacts with the wheat starch, delaying retrogradation of the amylose, and improves water binding that result in a longer shelf life.
Biscuits and Wafers
The quality of biscuits, wafers and other pastry products is improved by adding lecithin as it assures:a better homogenization of the different ingredients; a better emulsification of the fat; improved water binding. This results in better cohesion and a more uniform browning of the product. It will also reduce breakage. Wafers can be more easily removed from the waffle irons. The nutritional quality of the biscuit and wafer is also improved due to the reduction of fat and oil.Because of the emulsifying properties, fat is more evenly distributed which results in a more efficient use of the fat or oil.
In deep frozen doughs, lecithin improves the freezing and thawing stability. The growth of large ice crystals is inhibited. This reduces mechanical damage of the dough gluten network and protecting yeast cells.