Bread reduced sodium

Sodium propionate is also often used as an antifungal agent. Calcium is often preferable to sodium, both to reduce sodium levels in the diet and because calcium ions are necessary for the enzyme a-amylase to act on the starches in bread, making them available for the yeast, and improving the texture of the bread. Stale bread is caused by the starch amylose recrystallizing. The enzyme a-amylase converts some of this starch to sugars, which helps prevent recrystallization. 

Calcium propionate is often preferred as an antifungal agent, to reduce sodium levels in the diet, but also because calcium ions are necessary for the enzyme a-amylase to act on the starches in bread,... 

Bakery Products. Sorbates are used in and/or on yeast-raised and chemically leavened bakery products. The internal use of sorbates in yeast-raised products at one-fourth the amount of calcium—sodium propionate that is normally added provides a shelf life equal to that of propionate without adversely affecting the yeast fermentation. Sorbates added at one-tenth the propionate level reduce the mix time by 30% (126). This internal treatment combined with an external spray of potassium sorbate can provide the same or an increased shelf life of pan breads, hamburger and hot-dog buns, English muffins, brown-and-serve roUs, and tortillas. The total sorbate useful in or on these baked goods ranges from 0.03 wt % for pan breads to 0.5 wt % for tortillas 0.2—0.3 wt % sorbic acid protects chemically leavened yellow and chocolate cakes (127). Emit-pie fillings and icings can be protected with 0.03—0.1 wt % sorbates. 

The permitted use level in bread flour in the UK is 75 mg kg 1 in all bread flour except wholemeal and biscuit flour. The use in biscuit flours is permitted at 300 mg kg-1, except where sulfur dioxide or sodium metabisulfite is used. L-Cysteine is also used in pastry as a pastry relaxant. In both pastry and biscuits, not too surprisingly as the chemical action is the opposite of that in bread improvers, the reducing agents... 

Oxidation with chlorine or sodium hypochlorite reduces the tendency of amylose to associate or retrograde. Oxidized starches are used where intermediate viscosity and soft gels are desired, and where the instability of acid-converted starches is unacceptable.76 Oxidized starches are reported to give batters improved adhesion to meat products and are widely used in breaded foods.76 Fuller77 reported that candies made with hypochlorite-oxidized starches gel and dry faster and have increased clarity, longer shelf life and better taste than those made with acid-thinned counterparts. 

Use Nutrition, color fixing, flavoring and preservative in meats and other foods, oxidant in bread doughs, abscission of citrus fruit in harvesting, reducing agent in analytical chemistry. The iron, calcium, and sodium salts are available for biochemical research. 

Both sodium and calcium stearoyl lactylates are good starch-complexing agents, and are, therefore, used in processed potatoes, puddings and other starch products to reduce stickiness and improve texture. SSL also helps to extend the shelf life of bread and other bakery products. 

Oxidative Treatment with sodium hypochlorite in order to oxidize hydroxyl groups to carboxyl or carbonyl groups Reduces viscosity, gelling, and retrogradation, and yields clear pastes Food applications for high solids and lower viscosity used as additive for batters and breadings also used as sizings for paper, textiles, and adhesives ... 

Sodium stearoyl-2-lactylate An emulsifier and dough conditioner widely used in the baking industry. It is used to improve the tolerance of bread dough to processing, to improve gas retention, and maintain crumb sofmess. It reduces the rate of starch retrogradation or staling. 

---