Cake emulsifiers are among the group of additives that food manufacturers add to a set of prepackaged products. Some emulsifiers are designed specifically for baked goods. Some emulsifiers are naturally occurring in many ingredients you can add to your cakes and baked goods. Sweeteners are lecithin, which is obtained from soybeans and is found in soybean oil and soybean-based vegetable oil. Some ingredients in cake recipes, such as eggs and oil, are emulsifiers by themselves. Emulsifiers perform various functions. Their chemical interactions cause the breakdown of fat into smaller particles, covering fat particles to prevent them from accumulating, the possibility of uniform distribution of these particles in the substance.
Cake gel is a type of emulsifier in cake preparation, it is a type of emulsifier that is obtained by hydration and emulsification of monoglyceride, polyglycerol fatty acid ester, Span, propylene glycol fatty acid ester, sucrose ester and other emulsifiers.
It should be noted that cake gel is not fat, but a combined food additive
Cake gels are the hydrated type of emulsifiers. In addition to cakes, these products play an important role in the quality of bakery products. Using cake gels improves aeration and other features in bakery products. Some other advantages of using cake gel are: reducing oil in cake formulation, using the “all-in-one” method in mixing dough, reducing mixing time, increasing the volume of the final product, increasing the softness of the texture, and increasing shelf life.
Emulsifiers, with their extraordinary positive effects, unite the two opposing forces of water and fat. These formulas can be combined to achieve many benefits in a wide range of applications
An emulsifier has hydrophilic and lipophilic tendencies, meaning that it is both hydrophilic and lipophilic at the same time, thus bringing the two together and allowing you to mix them to improve product quality.
The combination of water and fat is beneficial for a wide range of bakery applications, from bread, which has very little fat, to cake batter, which contains a lot of water and fat.
Emulsifiers help maintain the quality, freshness, and integrity of baked goods by improving the interaction between two or more ingredients that would not normally mix together.
Depending on the type of product and formulation, the type of emulsifiers and the amount of their use will be different
Basically, the products that are prepared by cooking often need very little emulsifier or no emulsifier, because some of their components can be found in other raw materials such as eggs that contain lecithin. Some frozen products may need more emulsifiers to achieve the appropriate texture and stability of the desired final product
While emulsifiers allow the combination of water and fat, their performance and benefits in the bakery can vary depending on the type of product.
“In the bread formulation, there is a good amount of water, but not a lot of fat, so there is a need to combine the two. Emulsifiers help the water and fat complex of the starch to increase the volume of the bread and the production capacity of the machine
As a result, emulsifiers do not have much to do in their main function, but this does not mean that they do not contribute anything to the bread formulation. They can act as dough softeners, improving dough stability for processing
Paul Bright, innovation director, AB Mauri North America, said: “It is thought that some chemical emulsifiers such as diacetyl tartaric acid esters of fatty acids (DATEM)
Gels in practice as Ovalette, SP, Fast, or cake gels are mainly emulsifiers that may be used to produce cakes and perform similar operations. Some are yellow, while some are white. This differentiation may be of different degrees or to differentiate between manufacturers
floor production
This is one of the emulsifier’s talents. Mixing the water with the emulsifier causes the bottom of the stirrer to be covered by the emulsifier, making the bubbles less reactive. The addition of an emulsifier helps to provide additional aeration for foaming, stabilize the foam, provide dough with a clean texture, and increase the amount of dough expansion.
Cake gels are natural ingredients in cake production, which have a significant function in increasing its amount by defoaming, combining and stabilizing air bubbles in the dough, and producing truffles with a soft and light texture. This ingredient is often used to make spongy truffles or to add it to the mix to achieve an easy foam dough with a significant amount.
How to use gel cakes?
Cake gels are very easy to use, first of all, follow the instructions on the package. The amount of truffle preparation is 5% of the total egg weight in the recipe. Add it to the water and beat with the eggs as it encourages foaming, increasing the pure foaming ability of the egg, especially the white. Therefore, cake gels can reduce the amount of eggs used by replacing a certain proportion of eggs with smaller amounts of cake gel to achieve a uniform amount of batter.
The use of cake gels is cost-effective, especially in mass production, and helps to reduce excessive costs by reducing eggs.
Apart from this, emulsifiers help to standardize the truffle
In short, emulsifiers cause
Dough stabilizer
Strengthening dough aeration or creaming
Softening of the crumb or increasing the shelf life by reducing the rate of starch decomposition
Dough strengthening for better gas retention and optimal volume of the product
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In yeast products
In breads and buns, emulsifiers are used to help soften and reduce staleness. Also, they can help strengthen the dough by promoting the aggregation and cross-linking of gluten-forming proteins. Products formulated with emulsifiers have better dough performance properties, higher gas holding capacity for better volume and longer shelf life.
In products with yeast, layer cakes and cookie doughs, emulsifiers keep water and oil together, as a result, the surface tension decreases and the product becomes soft and elastic.
Emulsifying compound is in the form of gel and is used to improve the qualitative and quantitative parameters in the formulation of flour industry.
The use of gel cake along with other products that increase and improve the volume of cakes and sweets such as baking powder and pyrophosphates, in addition to increasing the volume of the cake texture, can also make changes in the shelf life of baked food products and prevent food spoilage . Therefore, in confectioneries and industries for the production of ready-made cakes and sweets, a complex and unique combination of baking powder and pyrophosphates are always used as permitted food additives, and in this way, in addition to increasing the volume of cakes and sweets And their more favorable texture preserved the quality and taste of cooked food for several months after their production.
Cake gel, baking powder and pyrophosphate are known as cake and pastry improvers in the pastry industry and are widely used in baking and preparing all kinds of cakes, pastries and desserts. These ingredients with different properties and characteristics cause the dough of cakes and sweets to rise and by improving the quality of the texture of these foods, they offer a better taste than all kinds of cakes and sweets.
Product ID: 32890 Category: Baname cake gel, products.
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