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Emulgatoren in Brot und Kleingebäck

Direkte und indirekte Wirkungen

Emulsifiers in bread and other baked goods -Direct and indirect effects

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Summary

Improvement in manufacturing technology and quality of bread and small baked goods by using emulsifiers results from their classic interfacial and food-specific properties (interaction with flour components). The direct effects of emulsifiers are based on these properties. These direct effects in turn form the basis for further so-called indirect effects. They both have special importance in the dough phase whereas in the baked goods only indirect effects are obvious (antistaling effects).

Zusammenfassung

Die Verbesserungen der Herstellungstechnologie und Qualität von Brot und Kleingebäck durch Emulgatoren ergeben sich aus ihren klassischen grenzflächenaktiven und lebensmittelspezifischen Eigenschaften (Wechselwirkungen mit den Mehlinhaltsstoffen). Auf diesen Eigenschaften beruhen die direkten Emulgatorwirkungen, die Grundlage für weitere sogenannte indirekte Emulgatorwirkungen sind. Beide besitzen in der Teigphase eine besondere Bedeutung, während im fertigen Gebäck nur indirekte Wirkungen auftreten (z. B. Frischhaltung).

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Authors and Affiliations

  1. Laboratorien der Chemischen Fabrik Grünau GmbH, 7918, Illertissen/Bayern

    Gregor Schuster

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  1. Gregor Schuster
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Schuster, G. Emulgatoren in Brot und Kleingebäck. Z Lebensm Unters Forch 179, 190–196 (1984). https://doi.org/10.1007/BF01041892

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  • DOI: https://doi.org/10.1007/BF01041892

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