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] They are food additives combined with flour to improve baking functionality. Flour treatment agents are used to increase the speed of dough rising and to improve the strength and workability of the dough.
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A doughconditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture...
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with...
additive, azodicarbonamide is used as a flour bleaching agent and a doughconditioner. It reacts with moist flour as an oxidizing agent. The main reaction...
using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded...
calcium. Adding hardness to water used for brewing. Used in baking as a doughconditioner, reducing stickiness, and as a baked-goods source of dietary calcium...
whey remaining from home-made cheesemaking has many uses. It is a doughconditioner and can be substituted for skimmed milk in most baked good recipes...
Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts...
liquid, the wort. This used to be scooped off, washed and added to bread dough in order to leaven it. Bread made this way is sweeter tasting than sourdough...
kilogram of applicable salt. Sodium iodate is also used as a doughconditioner to strengthen the dough. Iodates combined with organic compounds form an explosive...
using potassium iodate as doughconditioner in bread and baked goods was gradually replaced by the use of other conditioning agents such as bromide.[citation...
crusts, crackers, rolls, pretzels etc as a doughconditioner—because of its lower gluten, it causes the dough to be softer, more relaxed and gives a softer...
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world,...
different kinds of dough—including white bread, whole grain, European-style (sometimes labelled "French"), and dough-only (for pizza dough and shaped loaves...
mixed with boiling water until a kneadable consistency is achieved. The dough is cut and rolled into a spherical shape. One method of achieving the correct...
(CO2) molecules. It is used to make bread dough rise: the carbon dioxide forms bubbles, expanding the dough into a foam. The ethanol is the intoxicating...
remove azodicarbonamide (an FDA-approved flour bleaching agent and doughconditioner) from their sandwich bread. The petition gathered more than 50,000...
Triticeae glutens, have unique viscoelastic and adhesive properties, which give dough its elasticity, helping it rise and keep its shape and often leaving the...
will also yield calcium bromate. It is used as a bread dough and flour "improver" or conditioner (E number E924b) in some countries. "Public Health Goal...
vegetarian sources of iodine include edible seaweed and bread made with doughconditioners. Evidence suggests that vegetarian diets have beneficial effects on...
key ingredient in the doughconditioners s500 and us500 manufactured by Puratos [nl]. These enzymes are used to improve the dough's workability and absorption...
ICAF-14, King Tuttowski, Spy vs. Spy, Unfinished Sky Write, and Taking the Dough 60 8 "The Blunder Games / The Poop-seidon Adventure" Kevin Shinick, Justin...
viscoelastic dough of noodles. Water Water is the second most important raw material for making noodles, after flour. The hydration of dough determines...
sugars present in dough into carbon dioxide. This causes the dough to expand or rise as gas forms pockets or bubbles. When the dough is baked, the yeast...
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