This is How Lecithin Affects Bread Dough | Are There Benefits to Using It?

Soya lecithin is a common ingredient in factory made bread. It is an emulsifier. An emulsifier stabilizes and helps combine two substances that would not mix otherwise. Most notably fat and water. In large bread productions the dough is made in a very different way than home made bread. It can’t be called bread most of the time as the process is like cake making. Dough is whipped and aerated.

The lecithin is added to stabilize this whipped mix and helps it keep its shape. That is why store-bought bread has such great volume and softness. There are of course several other additives that help too. When it comes to home made bread the mixing process is far gentler, so the emulsifying effect of lecithin may not work the same way.

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