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In biscuit making, use of chlorinated flour reduces the spread of the dough, and provides a "tighter" surface. The changes of functional properties of the flour proteins are likely to be caused by their oxidation. In countries where bleached flour is prohibited, microwaving plain flour produces similar chemical changes to the bleaching process ...
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]
As a food additive, azodicarbonamide is used as a flour bleaching agent and a dough conditioner. [8] It reacts with moist flour as an oxidizing agent. [9] The main reaction product is biurea, which is stable during baking. [9] Secondary reaction products include semicarbazide and ethyl carbamate. [8] It is known by the E number E927. Many ...
Bleached flour has been treated with bleaching agents (like benzoyl peroxide) to speed up the flour’s aging process. The result is a paler color and lighter, softer texture than unbleached flour.
The flour used in white breads is often bleached further—by the use of flour bleaching agents such as potassium bromate, azodicarbonamide, or chlorine dioxide gas to remove any slight natural yellow shade and make its baking properties more predictable.
Step 3: Sprinkle baking soda over the surface of the baking sheet. Step 4: Pour or spray (using a spray bottle) white vinegar over the baking soda. Don’t be alarmed when the vinegar reacts with ...
Next, a chemical bleaching process is used to give the flour a whiter color. This bleaching step, usually with chlorine or benzoyl peroxide, destroys many of the original nutrients that were present in the flour. The final flour product contains a smaller portion of the original nutrients that were present in the seed prior to processing.
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