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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 ]
Sulfuric acid is added as a bleaching agent and helps to speed up the process of making flour. Aluminum sulfate is useful for increasing the viscosity of the flour. Sulfur dioxide is used to separate the starch from other unwanted substances as well as acting as a bleaching agent, and regulating microbial and enzymatic reactions.
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 ...
Usually, exposure causes some level of irritation. However, these substances generally have no taste or odor which increases the chance of larger amounts being ingested by a dog. At high levels of consumption, alkalis become a greater danger for dogs. Bleach, oven and drain/pipe cleaners, hair relaxers, and lye are examples of alkaline products ...
Consider treats that contain dog-safe fruits and vegetables like carrots, green beans, apples and bananas that offer very few calories and have good nutritional value, experts say.
"Bleached flour" is "refined" flour with a chemical whitening (bleaching) agent added. "Refined" flour has had the germ and bran, containing much of the nutritional fibre and vitamins, [citation needed] removed and is often referred to as "white flour". Bleached flour is artificially aged using a "bleaching" agent, a "maturing" agent, or both.
The English name reflects the historical use of the material for fulling (cleaning and shrinking) wool, by textile workers known as fullers. [1] [2] [3] In past centuries, fullers kneaded fuller's earth and water into woollen cloth to absorb lanolin, oils, and other greasy impurities as part of the cloth finishing process.