Doughs that contain emulsifiers expand more during cooking than those without added lipids.

It has been demonstrated that fats also have the ability to stabilize carbon dioxide bubbles by preventing or slowing their escape from the gluten mesh, before and during cooking.

During cooking, the fat acts as a lubricant of the gluten structure, making it more extensible, this determines a greater increase in volume and a finer and more homogeneous structure of the crumb.

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