Lecithin in Bread

The miracle ingredient. Probably the best way to describe this very versatile emulsifier! 

Bringing softness to the breakfast table, lecithin not only keeps your daily bread softer but also fresher for a longer period of time.

By adding lecithin to wheat flour (1-3%), multiple effects take place. First, during dough processing, lecithin enhances kneading and moulding.
Lecithin is responsible for a uniform and even fat distribution. With a more even distribution, also less fat is needed.  Dough structure will be finer and this leads to a finer bread structure.

Second, lecithin elasticizes the gluten network making it more flexible and stronger. Thus enabling it to hold more gas, leading to an increased bread volume.

With lecithin added to your dough, release capacities are increased and browning can be controlled better.

Another advantage of adding lecithin to your doughs, is dough stability. Variations in temperature and time during processing and rising will not likely lead to an unworkable dough.

All and all, lecithin as a dough enhancer is a very versatile ingredient that adds a lot of value.

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