June 21, 2013

New! GFMT article: Additives for flour standardisation - Part II: Additives other than enzymes

In this GFMT article, Lutz Popper, Mühlenchemie GmbH & Co. KG, looks at the most commonly used material to strengthen gluten is ascorbic acid, also called vitamin C. 

The material itself is originally a reducing rather than an oxidizing agent, but it is converted into an oxidative substance, namely dehydroxy ascorbic acid (DHAA), through the action of flour enzymes during dough preparation.

Read the full article here.

Additives for flour standardisation - Part II: Additives other than enzymes



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