Flour Treatment Agents
These are added to flour or dough to strengthen or weaken the dough depending on the product. Dough conditioners may include enzymes, oxidants and emulsifiers. Flour treatment agents are used to increase the speed of dough rising and to improve the strength and workability of the dough.
Vitamin C, Ascorbic acid (E300), Sodium ascorbate (E301) and Calcium ascorbate (E302).
Ascorbic acid occurs naturally in most fruits and vegetables, notably in citrus fruits. It is often extracted from rosehips but is made commercially from glucose. Sodium and calcium ascorbate are salts of ascorbic acid. In solution ascorbate is easily oxidised to dehydroascorbate. Ascorbic acid is added to foodstuffs that will be exposed to oxygen during storage with the intention that it is oxidised in place of the other food ingredients. This extends shelf-life and delays the generation of off-flavours. Because ascorbic acid readily reacts with oxygen it is very effective at protecting other ingredients from oxidation and can work alongside other antioxidants as it has little flavour. It can be used quantum satis in the EU and is typically used in bread and canned fruit and vegetables.
L-Cysteine (E920)Â
L-Cysteine (E920) is a sulphur containing amino-acid synthesised by the liver in humans but made industrially by extraction or fermentation of keratin from chicken or duck feathers or pig bristle. It is used as a flour treatment agent as it helps the gluten relax in doughs that are heavily manipulated such as pizza doughs. In the EU it is only permitted in flour but can be used quantum satis.
