Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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 b. Enzymes: Different enzymes are used to improve the processing characteristics of dough. Examples of enzymes that are added for this purpose includes the following• Amylases: It breaks down the starch into simple sugars. Yeast uses it up and can ferment quickly. Malt is used as it is the natural amylase source.• Proteases: It improves the extensibility of dough by breaking the gluten.• Lipoxygenase: It is used to oxidize flour.

 c. Bleaching agents: Objective of addition of this additive is to make the flour whiter. Nitrogen dioxide is used for that purpose. In presence of high voltage, it is converted to nitrogen tetra oxide which is effective bleaching agent. Benzoyl peroxide is also used and it is better than nitrogen dioxide.

 d. Emulsifier: Lecithin, monoglyceride, and diglyceride are used as emulsifier to disperse fat evenly through the dough that helps to trap carbon dioxide more. Addition of emulsifier produces softer crumb and fine grain with increased baked volume.