emulsifiers ionic emulsifier

Bread improver is normally provided by emulsifiers, oxidants , enzymes , salts and fillers and other components of complex food additives . Ionic emulsifiers commonly used emulsifier SSL, CSL, glyceryl monostearate, lecithin , calcium stearoyl lactylate ( sodium ) , diacetyl tartaric acid esters of monoglycerides ,
sorbitan esters and the like . The oxidant used potassium bromate , potassium iodate , Vc, calcium peroxide , azodicarbonamide , ammonium persulfate , chlorine dioxide, phosphates and the like . The enzyme preparation is used in
bread maltose α- amylase, fungal α- amylase, glucose oxidase , fungal xylanases , lipases , fungal lipase, Sodium lactate . Some natural substances also has a role in improving bread , such as wild Artemisia seeds , active soy flour , wheat gluten and so on. These types of substances increased loaf volume , improve
the internal structure , to extend the shelf life have their corresponding effect . In addition, some improvers have been added inorganic salts, such as ammonium chloride , calcium sulfate , ammonium phosphate, calcium potassium lactate phosphate , mainly from the yeast nutrient or adjust water hardness and pH adjustment effect. Improver adding some vitamin B1, B2, iron, calcium , wheat germ meal , nicotinic acid, etc. , are mainly from the fortification effect.