Flour treatment agents

Flour treatment agents encompass any substance introduced into flour or dough with the aim of improving its baking properties and color. Their primary objectives include hastening dough rising, strengthening dough, and enhancing overall workability.

These agents contribute to the aging and maturation of flour, leading to a more attractive appearance in products made from flour and assisting in the fermentation process. Additionally, they play a role in encouraging the conversion of carotenoid pigments into free radicals at various stages of processing.

The predominant flour treatment agent utilized in bread making is Vitamin C, also recognized as ascorbic acid (E300). It functions to bolster the dough, exerting a positive influence on bread volume, crumb structure, and softness. Some bakers may opt for L-cysteine Hydrochloride, an amino acid derived from vegetable sources.

Examples of flour treatment agents that act as dough conditioners when incorporated into flour include calcium carbonate and calcium hydrogen carbonate.
Flour treatment agents

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