Bakery
Besides fat/oil emulsification, Sisterna® sucrose esters have several effects in baked goods:
Protein interaction
The chemical structure of sucrose esters enables them to interact with proteins in flour by means of hydrophilic and/or hydrophobic bindings. The result is a more flexible gluten network, which is better able to withstand mechanical forces (kneading), ensuring maximum gas retention.
Starch complexing
Sucrose esters react (mainly) with the amylose molecule, to form a helical complex. This interaction delays gelatinization and retrogradation of starch.
During baking, the volume can increase further, before the structure is fixed by starch gelatinization.
Delay of starch retrogradation (staling) due to sucrose esters results in a "fresh" product for a longer time; the shelf life can be extended.
Aeration
Emulsifiers decrease the surface tension between water and air. This makes it easy to divide small air bubbles in the water phase. Sucrose esters have HLB values as high as 16, so they are very strong aeration agents. For products like cake and aerated fillings, this is an important tool.
Release from baking iron
Sucrose esters facilitate easy release from baked wafers from the baking plates.
Icing / fondant
Bakery products often are decorated with icing or fondant. Sisterna® sucrose esters have excellent functionalities in those products as well. For more info check the application Confectionery.
| Functionality/Benefit | For more details obtain: |
| • increased dough mixing tolerance; • high volume; • fine and soft crumb structure; • extended shelf life; • improved freeze-thaw stability. |
Brochure: Technical Notes: |
