EMULSIFIERS FOR BISCUITS.
Is it possible to eliminate lecithin from recipe of short dough. How far it will affect the machinability and stress on the dough when it is processed?
If we substitute with DMG or SSL will it help?
Hi,
if fresh eggs are part of recipe then can increase a bit fresh eggs quantity as natural supplement of lecithin as mostly lecithin is derived from soya.
yes it is possible to used SSL in dough by replacing Lecithin. In my personel experience used SSL but don't used DMG. But the recipe in which i used SSL was a combination of both SSL and Lecithin to have their combined effect for more better results.
why u dont want use lecithin. ıs it the soya origin lecithin reason? ie gmo problem reason? ıf yes.. u can use sunflower lecithin.
ıf u dont want to use enay lecithin , so u can use egg which consist natural lecithin in it..it makes the emulsion form. fat water connection well
SSL is also alternative. SSL is used for decreasing of fat in the recipe and to get cruchniness of biscuit. form or diet type cookies SSL is always used..
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