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2. Dough conditioner - Wikipedia

   en.wikipedia.org/wiki/Dough_conditioner

   Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, bleaching agents and emulsifiers. [1] They are food additives combined with flour to improve baking functionality. Flour treatment agents are used to increase the speed of dough rising and to improve the strength and workability of the dough.

3. List of food additives - Wikipedia

   en.wikipedia.org/wiki/List_of_food_additives

   Peanut oil/Ground nut oil – mild-flavored cooking oil. Pecan oil – valued as a food oil, but requiring fresh pecans for good quality oil. [9] Pectin – vegetable gum, emulsifier; Perilla seed oil – high in omega-3 fatty acids. Used as an edible oil, for medicinal purposes, in skin care products and as a drying oil.

4. Lactylate - Wikipedia

   en.wikipedia.org/wiki/Lactylate

   In other food applications, lactylates are used as emulsifiers. For example, lactylates are used in non-dairy creamers to help disperse the fat-based creamer throughout the hot beverage. The lactylate stabilizes (i.e. prevents separation of) the oil-in-water emulsion. Another use of lactylates is as whipping agents.

5. Sodium stearoyl lactylate - Wikipedia

   en.wikipedia.org/wiki/Sodium_stearoyl_lactylate

   As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. [1] SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash (sodium carbonate) or caustic soda (concentrated sodium hydroxide).

6. The Best Oils For Baking - AOL

   www.aol.com/lifestyle/food-best-oils-baking.html

   When you're baking cakes and brownies and the recipe directions tell you to add oil, which one do you reach for? Vegetable oil, canola oil and corn oil are among the most common and affordable ...

7. The Secret Ingredient to a Homemade Vinaigrette - AOL

   www.aol.com/lifestyle/food-secret-ingredient...

   The typical ratio of vinegar to oil is one part acid to three parts oil, however, Thomas Joseph prefers to use less oil to create a tangy flavor. Add about a teaspoon of salt and half a teaspoon ...

8. DATEM - Wikipedia

   en.wikipedia.org/wiki/DATEM

   DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to strengthen the gluten network in dough.It is added to crusty breads, such as rye, to impart a springy, chewy texture.

9. Food Scientist Reveals Why You Need To Throw Away Your ... - AOL

   www.aol.com/food-scientist-reveals-why-throw...

   We consulted Dr. Bryan Quoc Le, food scientist and author of '150 Food Science Questions Answered', to unpack everything you need to know about rusty bakeware.