Effects of Emulsifiers on Fermentation Characteristics of Frozen Bread Dough

Effects of five kinds of emulsifiers,which were sodium stearoyl lactate(SSL),sucrose ester(SE),glycerol monostearate,diacetyl tartaric acid ester of monoglycerides(DATEM) and lecithin,commonly used in bread making on fermentation characteristics of fresh and frozen dough were studied.The results showed that,application of emulsifiers affected the leavening capacity of dough.Adding 0.5% SE,0.5% glycerol monostearate and 0.5% DATEM could improve the capacity of fresh dough,and decrease negative effect of freezing process;SSL and lecithin had no significant effect on leavening capacity of fresh dough,while lecithin would significantly decrease leavening capacity of frozen dough.Application of five kinds of emulsifiers could increase viability of yeast and effect of glycerol monostearate and DATEM was the best.As a whole,SE,glycerol monostearate and DATEM had advantages on keeping viability of yeasts and leavening capacity of frozen dough.