Choosing an effective method for introducing hydrolyzed VEROLEC HE-60 lecithin into dough for bakery products

Abstract

A new bakery product with the introduction of hydrolyzed lecithin VEROLEC HE-60 was developed. The effectiveness of its application in the form of an emulsion of melted margarine, lecithin and water with a temperature by beating in a container with a water jacket in which the temperature is maintained at 60°C is proved. It was found that the introduction of hydrolyzed lecithin can improve the quality of the finished product, extend the shelf life of the freshness of the rolls and increase its functionality.