Dough surface can be used as an emulsifier

Saturated distilled monoglyceride ester is the most representative and effective dough softeners . Aging of wheat starch dough dough softening is considered predators . Ethyl lactate dissolved in water-swellable , baked to form a relatively stable after cooling to form a gel state bread structure, and decrease with temperature , prolonged , amylose will return cemented insoluble state , and then hardened , brittle , so that the softness of bread greatly reduced. Glyceryl esters such as when added to the dough emulsifier , after stirring the starch molecule is absorbed in the dough temperature ferrous lactate 55 ℃ , he would with amylose complexes to form a spiral . This reaction will increase the gelatinization temperature of the starch granules , reducing the surface temperature when the amount of gelatinized starch heart , thereby reducing the degree of crystallinity of the starch molecules , the starch granules from the inside to prevent condensation amylopectin , starch to prevent aging, regenerative . It can also reduce the loss of water from the protein structure , delaying the formation of a hard protein .