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Article: Ascorbic acid conditions dough for yeast breads.
- Article from:
- Food Processing
- Article date:
- July 1, 1993
- Author:
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Copyright informationCOPYRIGHT 1993 Putman Media, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Dough conditioners help yeast-raised products achieve the volume and texture that gives each its own special quality and character. Dough conditioners are complex mixtures of emulsifiers, reducing and oxidizing agents, and enzymes. These ingredients act on the polysaccharide and protein constituents of wheat flour to improve both dough handling and the finished baked product.
For many years, bromate salts have been incorporated into dough conditioners for oxidative function. Now, however, questions have been raised about the safety of bromates. While bromates are still permitted in the United States, the trend among U.S. bakers is to find cost-effective alternatives ...
Related newspaper, magazine, and journal articles:
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Article: New Ascorbic Acid Route Developed.
Chemical Market Reporter;
August 24, 1998 ;
333 words
......launching a new route for manufacturing ascorbic acid. The process is less expensive and...acid, which in turn is contracted into ascorbic acid via conventional chemistry, says Richard...National Laboratory. The new route for ascorbic acid is a first milestone in the group's...
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