By Paula Figoni
Published 2003
Emulsifiers have been mentioned throughout this chapter and in previous chapters, and many are listed by name in Table 9.1. From this table, it is evident that emulsifiers provide a wide range of functions in baked goods. Because they are so important in baking, they deserve more consideration.
In all cases, emulsifiers function by interacting with other ingredients. For example, emulsifiers interact with fats and oils, helping to disperse them more evenly throughout batters and doughs. Better distribution of fats means more tender, better-textured baked goods. Emulsifiers also stabilize air bubbles creamed into shortening or whipped into liquid batters, and they keep air bubbles evenly dispersed throughout the batter during baking (Figure 9.13).
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