date:Jul 05, 2012
The firm says soy lecithin is being criticised due to the rapid increase in cross-contamination between genetically modified (GM) and GM-free IP soy.
Through tests in its pilot bakery, Sternchemie tested various lecithin concentrations in three types of baked goods: bread rolls, freeform white bread and sweet tin loaf.
The results indicated that lecithin offers key benefits in baking, according to Sternchemie. As an emulsifier, it makes dough more amenable to machine runability by binding po