Common Emulsifiers Used in Bread Making for Improved Texture, Volume, and Quality

Emulsifiers are used in bread making to improve the dough's texture, volume, and overall quality. They work by creating a stable emulsion of water and oil in the dough, which helps to retain moisture and improve the dough's structure. Here are some common types of emulsifiers used in bread making:

1. Lecithin: Lecithin is a natural emulsifier found in egg yolks, soybeans, and other plant and animal sources. It is commonly used in bread making to improve dough strength, increase volume, and extend shelf life.
2. Mono- and Diglycerides: Mono- and diglycerides are synthetic emulsifiers made from vegetable oils. They are commonly used in bread making to improve dough texture, increase volume, and extend shelf life.
3. Sodium Stearoyl Lactylate (SSL): SSL is a synthetic emulsifier made from stearic acid and lactic acid. It is commonly used in bread making to improve dough volume, texture, and crumb softness.
4. DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides): DATEM is a synthetic emulsifier made from tartaric acid and mono- and diglycerides. It is commonly used in bread making to improve dough strength, texture, and volume.
5. Calcium Stearoyl Lactylate (CSL): CSL is a synthetic emulsifier made from stearic acid and lactic acid. It is commonly used in bread making to improve dough texture, volume, and crumb softness.

It's worth noting that some people prefer to avoid synthetic emulsifiers and opt for more natural alternatives like lecithin or even omitting emulsifiers altogether. However, emulsifiers can play an important role in producing consistent, high-quality bread, especially in commercial baking.