greater dough mixing tolerance increased gas-retaining capacity and improved fermentation tolerance greater dough stability, especially under the stressed conditions of larger commercial or plant bakeries increased bread volume and enhanced over-all appearance iner or more controlled crumb structure according to the style of the product improved crumb softness anti-staling effect

These important improvements of dough handling , final baked goods quality and shelf-life are not only due to the fundamental surface active effects of SSL or CSL , but also to specific molecular interaction which occur between SSL or CSL and gluten is particularly important. Hydrogen bondings between the SSL or CSL molecule and amino acid residues more stable and shows an improved gas-retaining capacity which leads to the above advantages. Furthermore these emulsifiers interact with starch leading to a retardation of starch crystallization and thereby to retarded firmness or staling and improved crumb softness.