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- Flour_treatment_agent abstract "Flour treatment agents (also called improving agents, bread improvers, dough conditioners and dough improvers) 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. While they are an important component of modern factory baking, some small-scale bakers reject them in favour of longer fermentation periods that produce greater depth of flavour.There are wide ranges of these conditioners used in factory baking, which fall into four main categories: bleaching agents, oxidizing and reducing agents, enzymes, and emulsifiers. These agents are often sold as mixtures in a soy flour base, as only small amounts are required. Flour bleaching agents are added to flour to make it appear whiter (freshly milled flour is yellowish), to oxidize the surfaces of the flour grains, and help with developing of gluten.Oxidizing agents are added to flour to help with gluten development. They may or may not also act as bleaching agents. Originally flour was naturally aged through exposure to the atmosphere. Oxidizing agents primarily affect sulfur-containing amino acids, ultimately helping to form disulfide bridges between the gluten molecules. The addition of these agents to flour will create a stronger dough.Common oxidizing agents are: various flour bleaching agents azodicarbonamide (E927) carbamide (E927b) potassium bromate (E924, the component which gives bromated flour its name, used mainly in the U.S. East and Midwest, acts as a bleaching agent, banned in some areas) ascorbic acid(used mainly in the western US[citation needed], helps form gluten[citation needed]) phosphates malted barley potassium iodateReducing agents help to weaken the flour by breaking the protein network. This will help with various aspects of handling a strong dough. The benefits of adding these agents are reduced mixing time, reduced dough elasticity, reduced proofing time, and improved machinability.Common reducing agents are: L-cysteine (E920, E921; quantities in the tens of ppm range help soften the dough and thus reduce processing time) fumaric acid sodium bisulfate non-leavened yeast ascorbic acidEnzymes are also used to improve processing characteristics. Yeast naturally produces both amylases and proteinases, but additional quantities may be added to produce faster and more complete reactions.Amylases break down the starch in flours into simple sugars, thereby letting yeast ferment quickly. Malt is a natural source of amylase.Proteases improve extensibility of the dough by degrading some of the gluten.Lipoxygenases oxidize the flour.".
- Flour_treatment_agent wikiPageID "2905047".
- Flour_treatment_agent wikiPageRevisionID "590991912".
- Flour_treatment_agent hasPhotoCollection Flour_treatment_agent.
- Flour_treatment_agent subject Category:Food_additives.
- Flour_treatment_agent type Addition102679415.
- Flour_treatment_agent type Additive102679788.
- Flour_treatment_agent type Component103081021.
- Flour_treatment_agent type FoodAdditive103377845.
- Flour_treatment_agent type FoodAdditives.
- Flour_treatment_agent type Object100002684.
- Flour_treatment_agent type Part103892891.
- Flour_treatment_agent type PhysicalEntity100001930.
- Flour_treatment_agent comment "Flour treatment agents (also called improving agents, bread improvers, dough conditioners and dough improvers) 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.".
- Flour_treatment_agent label "Agente de tratamento de farinha".
- Flour_treatment_agent label "Flour treatment agent".
- Flour_treatment_agent label "Mehlbehandlungsmittel".
- Flour_treatment_agent label "محسن خبز".
- Flour_treatment_agent sameAs Mehlbehandlungsmittel.
- Flour_treatment_agent sameAs Agente_de_tratamento_de_farinha.
- Flour_treatment_agent sameAs m.08bmgs.
- Flour_treatment_agent sameAs Q469842.
- Flour_treatment_agent sameAs Q469842.
- Flour_treatment_agent sameAs Flour_treatment_agent.
- Flour_treatment_agent wasDerivedFrom Flour_treatment_agent?oldid=590991912.
- Flour_treatment_agent isPrimaryTopicOf Flour_treatment_agent.