European Food Research and Technology

, Volume 219, Issue 2, pp 145–150 | Cite as

Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality

  • Manuel GómezEmail author
  • Silvia del Real
  • Cristina M. Rosell
  • Felicidad Ronda
  • Carlos A. Blanco
  • Pedro A. Caballero.
Original Paper


Emulsifiers are widely used in bakeries as dough strengtheners and crumb softeners, but there is a great diversity of compounds with emulsifier action. The objective of this study was to analyze the influence of emulsifiers with different functionalities on the rheological characteristics of wheat dough, as well as their effect in the final bread parameters, including behavior during aging. All the emulsifiers tested increased dough stability, although the extent of this effect was concentration-dependent. The presence of emulsifier retarded dough proofing; in consequence, longer proofing times would be required when emulsifiers are used. In fact, the positive effects of emulsifiers on bread volume were only observed with long proofing times, and that also became evident when crumb hardness was analyzed. Sodium stearoyl lactylate, sucrose ester, lecithin and enriched lecithin were the emulsifiers with the greatst crumb softening effects at extended proofing times. However, when the objective is a hardening delay during storage, the emulsifiers of choice are monoglyceride and lecithin enriched in lysophospholipids. This study reveals the importance of the proofing period to the functionality of the emulsifiers when used for breadmaking performance.


Emulsifier Wheat dough Proofing Breadmaking Bread quality 


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Copyright information

© Springer-Verlag 2004

Authors and Affiliations

  • Manuel Gómez
    • 1
    Email author
  • Silvia del Real
    • 1
  • Cristina M. Rosell
    • 2
  • Felicidad Ronda
    • 1
  • Carlos A. Blanco
    • 1
  • Pedro A. Caballero.
  1. 1.Departamento de Ingeniería Agrícola y Forestal, Tecnología de los Alimentos, E.T.S.Ingenierías AgrariasUniversidad de ValladolidPalenciaSpain
  2. 2.Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC)ValenciaSpain

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