Dough oxidation

Potassium iodate [7758-05-6] KIO, mol wt 214.02, 59.30% I, forms white, odorless crystals or a crystalline powder. It has a density 3.98 g/mL and mp of 560°C with partial decomposition. Potassium iodate is rapidly formed when potassium iodide is fused with potassium chlorate, bromate, or perchlorate. The solubihty in water is 9.16 g/100 g H2O at 25°C and 32.2 g/100 g H2O at 100°C. KIO is extensively used as an oxidizing agent in analytical chemistry and as amaturing agent and dough conditioner (see Bakery processes and leavening agents). 

A mixture of the oxidant and blowing agent (2 1) is used as a dough improver. Potential problems of incompatibility during tableting operations were overcome by incorporating hydrated salts into the tableting formulation. 

In the food processing industry flour doughs are baked. This involves many processes such as (I) rising of dough by evolution of CO2 by yeast-catalyzed oxidation of sugar to vapor in pockets or by decomposition of baking powder,... 

Oxidation also results in starch depolymerization, which is the cause of the low viscosity and improved clarity and stability exhibited by oxidized starches. Oxidized starches are used in foods as coating and sealing agents in confectionary, as an emulsifier and as a dough conditioner for bread, whereas bleached starches are used for improved adhesion of batter and breading mixes in fried foods. 

They also found that at 1O8 C protein aggregation occurred, probably as a result of disulfide bond formation, and they suggested that this effect might provide an alternative to chemical oxidation for dough improvement. At higher temperatures, the protein aggregates broke down. The authors postulated that at the higher temperatures not only... 

The use of oxidizers, such as potassium bromate, potassium iodate, and calcium peroxide as dough modifiers in the baking industry dates back many years. However, their mechanism has not been fully explained. Among authorities, there are at least two major viewpoints. It has been proposed that oxidizers inhibit proteolytic enzymes present in flour. It has also been proposed that the number of —S—S—bonds between protein chains is increased, forming a tenacious network of molecules, This action... 

Calcium peroxide has been used for many years as a dough conditioner in the United States, but not in Europe, where this use is not permitted. Another indnstrial application of calcium peroxide is as an oxidizing agent in the production of certain titanium-aluminum alloys. 

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