Getting Started Item - Lecithin

Lecithin is an optional ingredient often included in yeast bread recipes that use freshly ground whole grains. Lecithin is actually a group of compounds known as phospholipids, which occur naturally in any unrefined food that contains fats. Lecithin is an emulsifier of fat, meaning that it contains all the vital nutrients needed to break down fats in the body, which allows them to be absorbed and used. Grains, beans, nuts, seeds and eggs naturally contain lecithin.

In the food industry, lecithin is used as an emulsifier to help keep oils in suspension (as in salad dressings) and to give a smooth texture to high-fat foods, such as margarine and chocolate for candy. In baking, lecithin emulsifies the oils used in the dough, creating a smoother, less sticky result. This gives bread a softer, smoother texture.

Lecithin is typically used only in yeast breads. It tends to give breads made with freshly ground flour a softer, more "store-bought" texture. "Dough enhancer" and "rice bran extract" are other names for lecithin products sold for use in baking. Including these products is always optional. Perfectly soft bread can be made from freshly ground homemade flour without them.

For more information on lecithin, pick up your copy of The Essential Home-Ground Flour Book, by Sue Becker - Item number 09876, at breadbeckers.com.

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*DISCLAIMER: Nothing in this video, demonstration, presentation, or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.

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