Application of Polyglycerol Fatty Acid Esters In Bread

I. Product Introduction

Polyglycerol esters of fatty acids ( PGE ), commonly referred to as E475 when used as food additives, are a class of nonionic surfactants and emulsifiers widely used in food production. They are formed by the direct esterification reaction of polyglycerol with fatty acids. Polyglycerol is a polymer of glycerol, and PGE with a wide range of properties can be obtained by adjusting the types of fatty acids and the degree of polymerization.

II. Mechanism of Action

1. Emulsion stability

PGE are surface active, reducing the surface tension of liquids and stabilizing emulsion systems. In dough making, they help to disperse components such as fat, water, and sugar more evenly, and can also introduce air into lipid-containing substances, reducing density and forming the desired bubble structure, thus acting as an aerator.

2. Enhance the gluten network

PGE can interact with gluten in dough, binding to the hydrophobic surface of gluten, promoting its aggregation, forming a stronger protein network, enhancing gas retention, and making the bread light and fluffy.

3. Delays starch retrogradation

PGE form a smooth film layer between gluten and starch, regulate dough properties, prevent starch retrogradation, act as a dough softener, prolong the softness and palatability of baked goods, slow down the breakdown and retrogradation of starch components, and reduce the rate of starch retrogradation.

III. Application Effects

1. Increase bread volume

Multiple studies have shown that adding 0.5% saturated fatty acid polyglycerol monoesters (PGMFEs) to flour can significantly increase bread volume, with better results than the control group that added monoglycerides and did not add any emulsifiers. Some PGE can also improve dough mixing properties and extend dough fermentation time.

2. Improves softness and texture

PGE can form a thin film between gluten and starch, regulating dough properties, preventing staling, prolonging bread softness, and improving the softness and fineness of breadcrumbs. Adding PGMFEs with palmitic or stearic acid components can delay bread hardening, similar to the effect of monoglycerides. Furthermore, PGE can improve the porous structure of dough, resulting in a finer and more uniform bread texture, enhancing both taste and eating experience.

3. Adjusting dough rheology

Adding 0.5% PGMFEs to flour significantly increases dough resistance and gas retention. Dough with added PGMFEs exhibits higher resistance and gas retention compared to monoglycerides.

4. Extend shelf life

PGE can delay starch retrogradation and may have antibacterial effects, inhibiting the growth of bacteria and yeast, thus extending the freshness of bread.

V. Optimize usage

1. Dosage recommendations

In bread and cakes, the recommended range is 0.3-1.0% of the flour. For bread and pastries, it is recommended to use 0.5-1% of the flour to improve texture and extend shelf life. The optimal amount depends on the specific effect required and the type of end product.

2. Applied Technology

PGE can be added simultaneously with other ingredients and dissolved, stirred, and emulsified at approximately 70°C or higher. Because they are soluble in fats and oils, they can also be heated and dissolved in the fats or oils before being mixed with other ingredients. Alternatively, a portion of the PGEs can be added to water, heated to dissolve, cooled to form a paste, and then added to the other ingredients; this method may yield better results.