Emulsifiers Definition

The emulsifier’s purpose in pizza dough is to strengthen the dough or soften the crumb. Common emulsifiers include Lecithin and sodium stearoyl lactylate (SSL).

Lecithin and SSL can lubricate gluten and slow its growth, leading to longer mixing times than the control. The emulsifiers enhance volume and improve gas bubble entrapment inside the dough structure.

Another benefit is that emulsifiers have been shown to enhance fermentation performance. Eggs and butter are common ingredients used in pizza dough as emulsifiers.

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