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How to Use Lecithin in Baking

by
author image Fred Decker
Fred Decker is a trained chef and certified food-safety trainer. Decker wrote for the Saint John, New Brunswick Telegraph-Journal, and has been published in Canada's Hospitality and Foodservice magazine. He's held positions selling computers, insurance and mutual funds, and was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology.
How to Use Lecithin in Baking
Lecithin helps soften the texture of whole-grain breads. Photo Credit AllAGRI/iStock/Getty Images

An unfamiliar ingredient to most home bakers, lecithin is widely used in commercial baking. It's an emulsifier, an ingredient that helps other ingredients to mix more easily and remain mixed. Bakeries add lecithin to bread and other baked goods to improve doughs and batters, or to keep them from staling. It's also used in eggless baking, where it can replace the naturally occurring lecithin in egg yolks.

As a Dough Conditioner

Step 1

Measure 1/2 to 1 teaspoon of lecithin granules for every cup of flour in a recipe.

Step 2

Dissolve the lecithin in the liquid ingredients.

Step 3

Prepare the baked goods as you normally would and bake them until done.

Step 4

Taste and evaluate the finished goods. If their texture is not yet as improved as you'd like or if they still stale more quickly than you'd like, add more lecithin in the next batch. If the lecithin leaves a detectable flavor in the finished goods, reduce the quantity in your next batch.

In Eggless Baking

Step 1

Dissolve 1 1/2 tablespoons of lecithin granules in 2 teaspoons of water for each egg yolk called for in a recipe.

Step 2

Increase the water to 1 1/2 tablespoons if you're replacing a whole egg, rather than a yolk.

Step 3

Add fat, flavorings, binding ingredients or leaveners as necessary to complement the lecithin and account for the eggs' other roles in your recipe (see Tips).

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