flour improver
flour aging
After the milling process, the flour goes through a process of "aging" or ripening. Aging enhances the gas-retaining properties of gluten by oxidizing especially the –SH groups. In countries where additives are not allowed, flour mills store flour for processing for up to 12 days before shipment. Where permitted, oxidizing agents such as ascorbic acid (vitamin C), potassium bromate, azodicarbonamide, and chlorine dioxide can be used to improve breadmaking quality (Table 3).
bleached flour azodicarbonamide
The yellowish color of freshly ground flour is the result of the presence of carotene. Where permitted, bleaching agents are added at the mill to improve flour color. One of the most commonly used bleaches is benzoyl peroxide. Chlorine is another agent that is added to soft wheat flour primarily as a gas, with another purpose being to control the pH of the flour (Table 3).
Enzyme activity
To compensate for any natural deficiencies in the enzymes that convert starch into maltose, malted barley flour or enzymes are often added. The treatment level is about 0.25%, depending on the strength of the malt and the requirements of the flour being treated.
Oxidizing agents are compounds added to dough formulations to alter the properties of the gluten matrix (Table 7.2). These changes are often referred to as "enhancing". Generally, this means that by promoting the formation of disulfide bonds between glutenin subunits, the dough becomes more elastic and its gas holding capacity is enhanced. Commonly used oxidizing agents include azodicarbonamide, calcium peroxide, and ascorbic acid. Others approved for use include potassium iodate and calcium iodate. Until recently, potassium bromate was not classified as a carcinogen, and it has been a very common oxidizing agent in bread products. This status affects its popularity and consumer acceptance. Potassium bromate is unique in that it is slow-acting and its strengthening effect occurs later in dough processing than other oxidizing agents. Thus, bromate can be worked on before the dough hardens and becomes difficult to handle. Significant efforts have been made to find alternatives to bromate, but no universal alternative has been identified to date.
Oxidizing agents – compounds added to dough to promote disulfide bond formation. Oxidizing agents have a strengthening effect on doughs, making them more elastic and less extensible.