Stabilizers interact with water, proteins or lipids of the dough matrix. Here, the water absorption and the swelling behaviour in the dough is regulated and enhanced. Due to the better water storage, dry and easy to process doughs with an enhanced machinability are obtained. In the case of the baked goods, a larger volume, a distinct crust crack behaviour and an extended freshkeeping are achieved.
Among other things, guar gum (E 412) or sodium carboxy methyl cellulose (E 466) are used. Also several stabilizers are sometimes used to have synergy effects.