A few weeks ago I was talking to a friend of mine about the pros and cons between different lecithins and their roles as emulsifiers. We both came to the conclusion that we both didn’t know much, so we started to research as a competition of who could find which were the most common lecithins and their benefits.
So, how does lecithin work as an emulsifier? Lecithin is a natural emulsifier that allows substances in our foods (such as bread), our bodies, and other substances to naturally combine. Simply put, an emulsifier is a process that allows normal ingredients that would not normally combine to do so.
I’ll go into more detail about this below so read on.
Lecithin as a Fatty Acid
Because Lecithin is a natural fatty acid it works in baking as an emulsifier following the same pattern that eggs do. The chemical structure of water and oil can be compared to the corner and middle pieces of a puzzle. There is no way for them to connect on their own. Lecithin puts the “missing pieces” between the two parts of the puzzle so that they may connect and become part of the same picture.
For example: with common ingredients, such as oil and water, the lecithin allows the particles to connect with each other and therefore dissolve and become one compound. The chemical structure of the oil and the water are wrapt in a thin coating to change their “connecting pieces” so that they can bond.
There are three main kinds of lecithins that you can use. Eggs, Soy lecithin, or sunflower lecithin. The latter two can be used and consumed without disregarding your personal diet. Each lecithin has its own exceptional and beneficial advantages. Even though all of these lecithins are similar, they contain many characteristics in their chemical makeup that would seem undifferentiable one from another, yet there are features that are unique. One of these main factors being taste.
No matter what lifestyle that you choose to live by lecithin works in your personal diet. i.e. Vegan; Vegetarian; Low-carb, whole-food diet; Mediterranean diet; Paleo diet; Vegan diet; a Gluten-free diet. Soy and sunflower lecithins have no health restrictions on them. Therefore, if you are lactose intolerant, diabetic, live a kosher lifestyle, allergic to peanuts, or even suffer from celiac disease you can use lecithin without an effect on your system according to Celiac.com by Scott Adams who was approved by a Celiac Disease Expert. Your personal health should not keep you from experiencing and enjoying delicious, homemade bread.
Now, here are the three main lecithins that can be used in cooking your fast easy bread. These are eggs, which contain a natural lecithin; soy lecithin, which has possible natural health benefits; and sunflower lecithin, which has the same benefits as the soy lecithin.
Now, here are the three main lecithins that can be used in cooking your fast easy bread. These are eggs, which contain a natural lecithin; soy lecithin, which has possible natural health benefits; and sunflower lecithin, which has the same benefits as the soy lecithin. Let me outline more details about each of these.
First off, is the classic and commonly known egg. It is used as a basic emulsifier in many general recipes. If you look for them in the store you can easily find these natural and organic eggs without added GMO’s. If you are having trouble finding them in the supermarket then we suggest searching at a farmer’s market.
When eggs are used as an emulsifier they help add structure to the outcome bread. Eggs help the bread batter combine and stay moist in the bowl and after it hits the cooling rack.
If you prefer an unrestricted diet or vegetarian diet then eggs may be for you considering that they are an animal product. Eggs are high in protein but lack in flavor. Do not forget to add salt to your recipe. Eggs are a great option for an emulsifier, but if you desire more flavor and natural emulsifiers then keep on reading.
Next, is Soy Lecithin. Do you enjoy bread but have Celiac Disease? Do you love a slice of homemade bread every now and again, but are a vegetarian? Are you vegan and refuse to use eggs to create this masterpiece? If so, then you and Soy or Sunflower lecithin are a perfect match! Now, let me clarify that if you are Celiac then you still need to use gluten-free flour. What I am saying is that the soy lecithin is safe for you.
Soy lecithin works the same exact way that eggs do in a recipe. In a way, it connects the puzzle pieces together and allows the ingredients to combine in a more natural way. Soy lecithin– unlike eggs — is not restricted by any diet. (Except if you are allergic to soybeans then we suggest that you use sunflower lecithin and not the soy lecithin.)
When soy lecithin is used in recipes it works like a conditioner for dry ingredients. This helps the dry ingredients combine, cook evenly, and retain moisture in your finished masterpiece. To use soy lecithin is simple. Effortlessly, use ½ tsp to 1 tsp per every 1 cup of flour in your favorite bread recipe.
There are some claimed natural benefits from using soy lecithin as well. A few of these are a better digestion system, lower levels of cholesterol, an extra aid in skin health, and may help in strengthening your heart health as well. It always feels better to dine where the health benefits are fine. Not to mention soy lecithin has a crispier taste to it than eggs do. Soy lecithin adds a touch of excitement into your bread.
According to a few scientific studies over soy lecithin states their experiences with this ingredient. “Research on the effectiveness of [possible cholesterol reduction] is limited. In one study, animals treated with soy lecithin experienced reductions in LDL (bad) cholesterol, without reducing HDL (good) cholesterol. Another study found similar findings on humans, with 42 percent reductions in total cholesterol and up to 56 percent reductions in LDL cholesterol.”
Last but not least, there is Sunflower lecithin. This more rare lecithin reacts the same way that soy does. Sunflower lecithin helps retain moisture in batter and your freshly cooked breads. It also adds a natural hint of flavor to your bread, buns, or creations in the kitchen. Another bonus of using soy or sunflower lecithin is that it is a natural preservative. This means that when you use either of these two lecithins it naturally increases the shelf life of your bread naturally.
There are possible health benefits of sunflower lecithin. They are found in sunflower lecithin inasmuch as they are in soy lecithin. These possibly include (and are not limited to) better digestion, lower cholesterol, aids in skin health, breastfeeding, and may help in heart health as well. Cooking with sunflower lecithin can relieve stress from knowing that your product is natural and fresh.
Another bonus that may relieve some stress is the smooth and calm taste to your bread. Sunflower Lecithin add a clean and fresh taste to your homemade creations. Not only will they taste better, but you will just feel better knowing that your creations are healthy yet tasty.
Is Lecithin Just for Bread?
Soy and sunflower lecithin are not only used in bread products but can be used in many other products as well. For example, lecithin is a common ingredient amongst our daily diet. It is found in margarine, chocolates, caramels, chewing gum, instant foods, cocoa powder, coffee creamer, instant breakfast mixes, calf milk replacers, cheeses, meat, poultry, dairy, imitation dairy products, and many more.
Where Can I Buy Soy or Sunflower Lecithin?
There are many different places that you could buy lecithin. For example, at your local farmer’s market or Walmart. But we suggest for the best taste, security, quality, and easy delivery right up to your front door porch to order it online through our Fast Easy Bread online store or through our Fast Easy Bread Amazon store. All you have to do is enter in your order and we will do the rest.
Baking Tips with Lecithin 101:
Now that you know more about not only the three main types of Emulsifiers, including lecithin as well, here are some fun facts about how to use them with a few simple tips and tricks in the kitchen. Use these in your process of creating masterpieces in the kitchen and find for yourself that they are more beneficial than using only eggs! The results in the kitchen are limitless.
We all want that warm, soft bread to break into on a Sunday afternoon. There have been many different suggestions and products to make this dough from heaven. It seems like a long and tricky process to get the perfect softness of bread-right? Well, we have a fast and easy secret for you! Did you know that if you use a little less flour than what the recipe calls for when you use lecithin it will make your bread, rolls, muffins, or cake more moist and more delectable? Now, the secret is out to having fast, easy, and soft bread.
Skip “Trial and Error”
There are so many fun and not so fun trial and error adventures that could be made in the kitchen with any creation. As your friends from Fast Easy Bread we have come up with a perfect lecithin to flour ratio for you and your wonders in the kitchen. Just because we like baking lovers like you! Find natural lecithin from Fast Easy Bread here. With these lecithins your experiences in the kitchen are about to take off for the best and you may feel some of the possible health benefits from them as well. Not only is skipping trial and error is as easy as pie but it is possibly more healthy too! Do you think that would be great? You can bake your bread and eat it too.
Thicker and Better
Do you want your final product to have a little more richness? Do you want better bread without paying the money and the calories for it? Then our fast and easy trick is just for you! Simply add a tsp of your favorite choice of natural and healthy fat to help your bread to taste expensive and richer.
And the Baker Said, “No More Cracked Bread”
Isn’t it so frustrating when you loved and kneaded dough cracks while in the oven? Do you just wish how to make your bread come out flawless and smooth, just like in the television shows? To accomplish this task is a very simple solution. You must unleash your inner bread ninja and slash the top of your bread 20 minutes before it goes into the oven. In the middle and down from one side to the other. When you do this it is not only fun, but it helps trapped air escape during the baking process.
First of all, when you place the dough into the oven there are still air particles inside of it. As the warmth of the oven increases the heat of the dough it increases the temperature of the air bubbles inside. The cracks that are found in your bread are caused by the hot air trapped inside of the dough. Therefore, when those air pockets get to a high enough temperature they go through a state change and turn into gas. When they become a gas they have to escape the dough. By not having a given outlet, they are forced to create a path out of the bread. Because this happens during the baking process they leave cracks behind in your work of art as a consequence. Their battle scars can be seen in your final product. But, when you unleash your inner ninja first and give the hot air a place to escape the hot air particles are merciful to your bread and hard work.
At 70 Degrees for Ease
True or False: Does it matter what degree that you rise your bread at? True! The optimum temperature to rise your bread at is 70 degrees Fahrenheit (or 21.1 degrees Celsius) To expand the bread’s ability to produce the best flavor it needs this cooler temperature to rise at. When it rises at 70 degrees Fahrenheit it becomes more flavorful and mouth watering. The wait is worth the final product.
Lighter Bread for Life
Have you ever had a piece of bread that’s texture was so light that it literally melted in your mouth? We have another baking bowl secret for you! Whether you would like mouth melting bread to your bread product to having a lighter texture this tip can help you reach both! Well, the secret is out! With lecithin, simply add a ½ teaspoon of baking powder to your batter and it will turn out lighter and better. If needed add a dash more into your magic bowl to receive the results that you desire and easy tips!
We wish you good luck baking buddy! By giving you this new information about different types of lecithin we are excited for your baking journey to fluffy and rich bread. May all of your creations turn out delectable and unforgettable with our fast and easy lecithins and tips!
Is using lecithin in chocolate important, and what is the benefit of using it? Lecithin is used as an ingredient for almost all chocolate. Lecithin serves the same purpose in chocolate as other foods, it emulsifies. What this means is that it makes the chocolate smooth by reducing friction. Lecithin also acts as a natural preservative in the chocolate.
Are sunflower and soy lecithin vegan? Soy lecithin is vegan and can be used in vegan recipes. However, some sunflower lecithin is not vegan. Some sunflower lecithin has bovine cellulose which would not be vegan. All Fast Easy Bread lecithin (sunflower & soy) is vegan.