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- Further improvements in dough properties, baking results and end-product freshness are gained by adding emulsifiers to the dough, e.g., crude lecithin, rnono, and diacylglycerides in which the OH-group(s) is esterified with acetic, tartaric, lactic acid. 進一步改進麵糰的特性,焙烤結果,產品的新鮮度是通過向麵糰中添加乳化劑來實現,乳化劑包括:天然的卵磷脂,單醯基甘油脂和二醯基油脂,其中,0H基團同醋酸、酒石酸、乳酸發生了脂化反應。