[EN] Emulsifiers are widely used in the baking industry as dough strengtheners and crumb softeners fulfilling its role on the gluten network and starch formed throughout the processing of bread, having a very important implication in the mixing and batter aeration improving the quality of the final product. The aim of this research was to determine the effectiveness of different emulsifiers emulgentes (diacetyl tartaric esters of monoglycerides (DATEM), sodium stearoyl lactylate (SSL), distilled monoglycerides (potassium citrate added) with different particle sizes, Dimodan H45 and Dimodan H75, defatted sunflower lecithin (tricalcium phosphate) and polyglycerol esters of fatty acids (containing polysorbate)) in stabilizing gas particles of the batters and the structure of the bread crumb. Emulsifiers produced changes during aeration in the kneading, fermentation and baking after the development of the batters and breadmaking on a smaller scale, getting different sizes, number and shapes of bubbles and gas cells depending on the type of emulsifier used. They increased the maximum volume of dough development extending the fermentation times and promoting significant differences in the internal structure of the bread crumb. The study revealed the importance of image analysis for identifying the action of emulsifiers, and for the quantification and interpretation of results being dependent on the specific chemical structure of the emulsifier. TFGM