Key will bring emulsifier emulsification

Emulsifiers will bring a key emulsification . A good bakery products need good emulsifying reactions. The hydrophilic and lipophilic emulsifiers in the dough separately on the base , the dough in water and oil absorption within , thereby reducing interfacial tension of oil and water phases , and make the dough inside the original multi- immiscible dispersed phase system can be homogeneous , the formed emulsion can be water -in-oil and oil-in- water types. Calcium lactate water dispersion , the latter oil dispersion . Emulsifier emulsifying capacity and its hydrophilic , lipophilic much information . Generally available "hydrophilic -lipophilic balance value " ( i.e. HLB) to represent the difference between the emulsifying ability . If HLB is larger, the greater the hydrophilic interaction can stabilize oil-in -water emulsion ; Conversely , HLB smaller , the greater the role of pro- oil can stabilize buffered lactic acid emulsion .
Inflatable effect can not be ignored . In the production of cake , mix milk into the air to form a foam , saturated fatty acid chains emulsifier gas chamber allows the batter to form a smooth border region between the film -like structure , which will stabilize the gas chamber , while increasing the number of air chambers . Add emulsifier, can batter has dropped , cake volume increases, and get a good quality and appearance.