Thursday, December 16, 2021

Flour treatment agents

Flour treatment agents: any substance that is added to flour or dough to improve its baking quality or color. They are used to increase the speed of dough rising and to improve the strength and workability of the dough.

Flour treatment agents accelerate the ageing and maturation of flour, promoting a better appearance in the flour products and fermentation process. These substances are also used to promote the conversion of the carotenoid pigments to free radicals during the processing steps.

Vitamin C, or ascorbic acid, (E300) is the most common flour treatment agent used in bread making. It is used to strengthen the dough and has a beneficial effect on the volume, crumb structure and softness of the bread. L-cysteine Hydrochloride – an amino acid derived from vegetable sources – may also be used by some bakers.

Calcium carbonate and calcium hydrogen carbonate are flour treatment agents which are added to flour function as dough conditioner.
Flour treatment agents
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