bread to improve the extensibility and elasticity of dough, which enhance their handling properties. Lecithin is also an antioxidant and enhances the stability of vitamins in bakery goods. in cookie manufacturing, addition of lecithin helps to obtain smooth, easily formed dough. Cookies made with lecithin remain pleasantly crumbly so that it may even be possible to reduce the fat content. Also, lecithin retards the oxidation of fat so cookies stay fresh longer.
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