The Baker's Secret: How SSL Improves Bread Volume & Texture

For bakers, achieving the perfect loaf—with excellent volume, a soft crumb, and a fine texture—is the ultimate goal. Sodium Stearoyl Lactylate (SSL/E481) is a key ingredient that makes this possible on a consistent, industrial scale. SSL functions as an outstanding dough strengthener. It interacts with the gluten proteins in wheat flour, reinforcing the gluten network. This strengthened network has greater elasticity and gas-holding capacity. During fermentation, the yeast produces carbon dioxide gas; a stronger gluten network traps this gas more effectively, resulting in a significantly increased oven spring and final loaf volume. Furthermore, SSL leads to a more uniform, finer crumb structure and a softer texture that is cherished by consumers. It also improves dough tolerance to mechanical processing, such as mixing and sheeting, which is vital for high-speed production lines. For any bakery aiming for superior, consistent quality, SSL is an invaluable tool.

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John Yan
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