Sodium stearoyl lactate (ssl), calcium stearoyl lactate (csl), diacetyl tartaric acid monoglyceride (datem), sucrose fatty acid ester (se) and distilled monoglyceride (dmg) were used as bread quality improvers.
2. When sodium/calcium stearoyl lactate (ssl/csl) is used to increase the volume of bread, it can improve the softness of bread, but its excellent effect will be weakened when it is compounded with other emulsifiers.
3. diacetyl tartaric acid monoglyceride (datem). From the point of view of increasing bread volume, datem has the best effect among many emulsifiers, and it is also an ideal way to replace potassium bromate.
4. Sucrose fatty acid ester (se), the most commonly used bread quality improver is sucrose fatty acid ester, which can improve the crispness of bread, improve the viscosity of starch paste, the volume and honeycomb structure of bread, and prevent aging. When making bread with refrigerated dough, adding sucrose ester can effectively prevent dough from denaturation during refrigeration.