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Soy Lecithin as an Improver

 
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LECITHIN from soy as an improver

Lecithin is found most in soy. Apparently, therefore, in Spain, France, Switzerland, Italy (maybe in other countries too, but I don't know anything about it) only soy lecithin is used for grain needs. This very first and main emulsifier in baking is made from soybean oil. He, like any other, has the ability to establish a connection between water and fat (two substances that mix very poorly with each other).

If lecithin is added to the dough, you can be sure that the water-fat connection will be incredibly "intimate".
Lecithin, interacting with starch and fat, envelops each starch granule with a thin fatty film, which makes kneading the dough much easier. Lecithin does the same with proteins, making gluten more elastic.

The mass with the addition of lecithin turns out to be drier, and therefore less sticky. It is easier to form it not only manually, but also mechanically.

Benefits in using lecithin from soy:
- increases the mass tolerance when mixing;
- significantly reduces the mixing time;
- increases the moisture-absorbing capacity of flour;
- allows the use of a mechanical method of forming bread blanks;
- makes the mass softer, more pliable;
- increases the shelf life of finished bread.
- the crumb of such bread is more tender, and the bread itself wins in volume.

disadvantages in using lecithin from soy:
- if the flour does not have sufficient strength, a slightly increased dose of lecithin can provoke large holes between the bread crust and crumb when baking;

Lecithin is added:
- in Spain 2 grams per 1000 grams of flour;
- in France, Italy and Switzerland 3 grams per 1000 grams of flour.

An increase in the dose by more than 3% in relation to flour, according to the Italian associate professor Corso per Panificatori e Pasticceri presso el C.F.P E. Lipetskia, may lead to the opposite result - gluten will lose its elasticity and the product will lose volume at the end.

In France, lecithin is used only in the manufacture of bread de consommation courante and pains spéciauх.

Material provided by the site 🔗 , for which I express my gratitude to the Author!

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