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Activated dough development

ADD Activated dough development was a no time dough process that relied on L-cysteine and potassium bromate. Not used since potassium bromate has been struck off. [Pg.243]

Soy beans are another crop that will not grow in Europe. The soy bean is used as a source of both protein and vegetable oil. Enzyme active soy flour has been used in bread since the 1930s. The flour contains a lipoxygenase system that assists with the development of the dough and slightly bleaches the bread. Soy flour is classed as an ingredient rather than an additive. [Pg.59]

Potassium bromate is a widely used dough conditioner. However, if it is used in excessive quantities in bread products then appreciable residues (> 1 mg/kg) can remain which is of concern since it is a cancer suspect agent. Its routine analysis is laborious, time-consuming and difficult by HPLC, and Cunningham and Warner (2000) described the development of an instrumental neutron activation method for determination of bromine while HPLC was used to determine bromate in selected samples. [Pg.118]

See other pages where Activated dough development is mentioned: [Pg.175]    [Pg.271]    [Pg.175]    [Pg.271]    [Pg.33]    [Pg.333]    [Pg.263]    [Pg.495]    [Pg.461]    [Pg.208]    [Pg.193]    [Pg.145]    [Pg.286]    [Pg.1238]    [Pg.2379]    [Pg.461]    [Pg.155]    [Pg.244]    [Pg.341]    [Pg.22]    [Pg.150]    [Pg.151]    [Pg.37]    [Pg.321]    [Pg.2]    [Pg.400]    [Pg.985]    [Pg.3]    [Pg.444]    [Pg.210]    [Pg.232]    [Pg.400]    [Pg.266]    [Pg.272]    [Pg.689]    [Pg.68]    [Pg.271]    [Pg.280]    [Pg.301]    [Pg.499]   


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