Abstract
The development of emulsifiers or surfactants for bakery products has followed the development of shortenings. The term “shortening” was initially used to refer to the fats used to “shorten” or tenderize baked foods. The composition of shortening has progressed from natural fats to blends of oils, hydrogenated fats, and hard fats. Shortenings may include additives such as emulsifiers, antioxidants, antifoams, and metal scavengers. In addition to their tenderizing function, the shortening affects structure, stability, flavor, storage quality, eating characteristics, and eye appeal of baked foods. Many of the functional effects are due to or enhanced by the emulsifier added via the shortening. This chapter will concentrate on the role of the emulsifier in baked foods.
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© 1997 Springer Science+Business Media Dordrecht
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Orthoefer, F.T. (1997). Applications of Emulsifers in Baked Foods. In: Hasenhuettl, G.L., Hartel, R.W. (eds) Food Emulsifiers and Their Applications. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2662-6_8
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DOI: https://doi.org/10.1007/978-1-4757-2662-6_8
Publisher Name: Springer, Boston, MA
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