Increasing the Softness and Extensibility of Doughs

Lipids “lubricate” particles by coating them so they slide past each other more easily. In particular, lipids lubricate gluten strands, making them softer, more flexible, and less likely to break as they stretch. This is advantageous while mixing doughs, since it reduces friction, making it easier to mix without generating excessive heat. It is also advantageous during yeast fermentation since it allows for a higher volume. Certain emulsifiers in particular are used for this purpose, including sodium stearoyl-2-lactylate and DATEM. You will often see one or both of these emulsifiers in dough conditioners for use in yeast doughs.