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Which emusifier besides Lecithin, is best for Rich Yeast Doughs?

Kim_R_Montello_52756

In the past I have used lecithin oil to try and emusify rich yeast doughs. Which emusifier would be best for Cinnamon Rolls/Sticky Buns, Panettone and German Stollen? I beieve this should also help create better shelf life and volume in the final product. % to Flour?

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Chris_Young_80640

Two emulsifiers that are often used as dough strengtheners and crumb softeners (anti-staling) are sodium stearoyl-2-lactylate and diacetyl tartaric acid esters of monodiglycerides. The first is usually abbreviated as SSL in the commercial baking industry. The second one is often called DATEM and you'll see this one listed as an ingredients in most instant yeast packets.

I tend to like the results I've gotten in the past with SSL—it's often sold as a product called Palsgaard SSL 3426. Use 0.25% to 0.5% in your recipe.

If these are hard for you to find, you can also try using monoglycerides at 0.25% to 0.5%. These won't increase the volume or strengthen the dough, but they will soften the crumb. The Texturas branded product Glice is an easier to find product that contains monoglycerides.

Kim_R_Montello_52756

Thank you Chris, companies who produce DATEM in dough conditioners have found new formulas and are removing the DATEM from those dough conditioners. Maxima from Lesaffre Yeast Corporation is an example of that. These old dough conditoners were used at 2-3% for No Time Doughs. The newer version without DATEM suggest 1% to Total Flour. The goal must be a cleaner label.

Chris_Young_80640

It's an interesting question as to why companies like Lesaffre are removing DATEM. Sure, clean-labels are one reason, but I believe there are other reasons to do so. DATEM and other dough conditioning emulsifiers are commodity products at this point, and as such these products don't afford companies like Lesaffre an easy way to differentiate there brand. In my experience, these companies are always looking for proprietary solutions because that allows them to command a premium price. In some cases, the new ones are a bit better, and sometimes they're not.

And, yes, for no-time doughs these original emulsifiers were used at very high levels. I don't really advocate this approach, although I understand the commercial needs.

I think you get the best results by using these same dough conditioners in a traditional dough process at much lower levels (0.25% to 0.5%).

Kim_R_Montello_52756

Originally I learned to use Lecthin in these rich dough's to emusify these rich ingredients. (consumers may recognize lecithin as a very important natural ingredient and lecithin is good for all of us ) The result was suppose to be a better homogenous product and a better final volume with extended shelflife. If you used Lecithin would you use powder or liquid? % to start with? Powdered Lecithin added to the flour? Liquid added with the butter? This same thought process could be used for very rich cookies, ie, special Chocolate Chip, Chocolate Chunk, etc., which only use a high percentage of sugar, or brown sugar and butter.

Chris_Young_80640

@ChefKimR — Try liquid lecithin at 0.3–0.5% bakers percentage relative to the flour.