⒉ Interaction of the backbone in CSL/SSL and flour

　　CSL/SSL is a anion surface-active agent, there are only 5 kinds in 30 kinds of emulsifier sanctioned in GB2760-1996 of our country are the anion type, one kind is a surface-active agent of two sexes, the others are not the ion type, but the one that work with stability of the dough is CSL/SSL. The anion structure of CSL/SSL makes it apt to collect and absorb every component part surface richly, and orientation is arranged on the surface and interface, reduce the tension on the surface and interface, make material organic combination that dissolve each other originally, form even scattered system of state, stabilize and improve inside institutional framework of the surface products and edible quality wholly, alleviate the harmful effects caused by the fact that flour quality fluctuates, lengthen and keep fresh one and shelve one.

　　Starch naturally exist in many kinds of grain, the content is 60-75%, it has two kinds of carbohydrate- straight chain starch and prop up the chain starch. Starch dissolve in the cold water, when the starch suspends the liquid is heated to and pasted melting above temperature, the particle will be expanded and risen broken finally, straight chain starch and propping up the chain starch and is released out, dissolve and form the viscidity pastel thing in the hot water. Starch can crystallization become infusibility state originally, become hard to fragily again after cooling, this course calls brings back to life, it is one of the reasons why bread and other products wear out. Pieces of branch structure, chain of starch according to the introduction of materials, disorderly and unsystematic, space it is heavy for location to hinder, difficult crystallization again, and frank chain starch easy to exchange crystallization wear out. The long chain of fatty acid with line type, can combine and become the spiral form to shut the body with the straight chain starch in the molecule of CSL/SSL, thus reduce the crystallization degree of the starch molecule, can enter and prevent the condensing of a chain starch within the starch particle, thus prevent wearing out, bringing back to life, precipitating of starch products.

For the Ion emulsifier, because of the existence of covalent bond, so it is difficult to dissociate in water, and the interaction with starch is relatively bad.

　　The main difference between wheat protein and other standing grain cereal crops is that the wheat protein can form the gluten, Which is yellowish-white and flexible with the material of extension, give dough good plasticity for the existence of the gluten, thus make out the varied, food of different quality, different appearance. The ones that play a main role are wheat gluten and wheat glue albumen in the gluten protein. The relative molecular weight of wheat gluten is large, do not dissolve in water, determine the elasticity of the gluten; Wheat glue albumen relative molecular weight little, hydrophilic skill to be better, relate to extension of the gluten. Parents structure of CSL/SSL performs by its interaction of chemical bonds, namely hydrophilic between base and wheat glue albumen combine, dredge water between base and wheat gluten combine, because the " bridge function " make processing course because machinery little member fallen scattered to mix turn into a macromolecule, make the dough dissociate proteins to obviously reduce. And then form the firm, close gluten network. Improved the quality of the gluten, make institutional framework even, is holding temperament and improving, the wall of air vent is thin, can increase the tolerance that the dough change to machinery colliding and fermented temperature and time in this way.

　　The existing lipid in the food mainly has the following function: Improve the taste, lengthen the shelve one, lubricate the gluten structure, increase elasticity of the dough etc.. Because the surface tension of CSL/SSL is low, permeate pressure, that can make the oil in the products fully spread in the dough, increase the lubricated function of the gluten and starch in the dough, make the organization of the bread closer and softer. Moreover, lipid and CSL/SSL can exist with two kinds or many kinds of crystal state under different temperature, so it can have influence on the structure of lipid crystal, improve the stability of the lipid and processing characteristics. These characteristics are very favorable to produce cream cake and biscuit, it can prevent products from " go rancid " take place because of putting for a long time.

　　Water plays a very big role in flour products, the protein absorbs water and forms the gluten, water and starch combined to colloid, while starch with protein combined to shape starch. Because of the surface activation of CSL/SSL, have reduced the interface tension between water and other interfaces, and make it easy to combine between water and every component part, shorten the dough form time greatly, help to form the dry and comfortable , lubricious and glossy appearance , glue hand , glue roller , make effectiveness improve greatly.

　　SSL itself foam the pharmaceutical well. Will throw into the air while kneading dough while making flour products especially cake, the saturated fatty acid can make paste and boundary area of the air room form the smooth membrane form structure in SSL, can stabilize gas room in this way, increase air room quantity at the same time, make paste proportion drop, the volume of cake increases, obtain good quality and appearance.

　　The commonly used emulsifier is as follows, SSL/CSL, DATEM , DGMS, its difference lies in :

① The combination ability of DATEM and protein is better than SSL/CSL, when quality of the powder is good, and the operate is perfect, the bread that DATEM makes is larger than to add SSL/CSL in volume, but it is relatively bad to soft function keeping fresh.

② DGMS has remarkable results in the soft, keep fresh respect to a piece of products, the other respects result is not obvious.