emulsifiers can also be used to make bread

Tartaric acid monoglyceride, sucrose fatty acid ester, distilled monoglycerides and so on. In the process of making bread, add these emulsifiers can bake bread out more chewiness (toughness), Zinc lactate and volume increases, but also allow bread stay fresh longer and increase bread softness and crispness. People at home and make bread, pasta, etc., you can also use an emulsifier to make bread and pasta increases the volume, fluffy and soft. So, if you do not add emulsifiers, many food is not like this now, people have lost the temptation to eat the color, smell, taste, shape and good taste. After health and ferrous lactate authorities approved the use of a food emulsifier is commonly used food additives, can be used, not harmful to health.