Improvement of whole wheat dough and bread properties by emulsifiers, In: Grain & Oil Science and Technology

We comparatively determined the effects of common emulsifiers (soy lecithin, DATEM, sucrose esters, polysorbate 80, and SSL) on whole wheat dough properties and on the quality of fresh and aged bread. DATEM, sucrose esters, and SSL exhibited dough strengthening activity, while soy lecithin and polysorbate 80 were the only emulsifiers leading to a significant improvement in loaf volume. The results suggested that the emulsifiers could be applied to contribute to optimum functional quality of whole wheat dough and bread.