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Wheat improvement, ascorbic acid

Flours are commonly treated with additives and enrichment premixes to standardize quality and meet regulations. The treatments commonly consist of flour bleaching, maturing or aging, enzyme supplementation, and addition of the enrichment to supplement selected minerals and vitamins. Hard wheat flours are, in some instances, oxidized with azodicarbonamide, ascorbic acid and/or, in some countries, with potassium bromate in order to improve functionality. Soft wheat flours are in some instances chlorinated to produce bleached cake flours. The normal range of chlorination ranges... [Pg.207]

See other pages where Wheat improvement, ascorbic acid is mentioned: [Pg.159]    [Pg.74]    [Pg.396]    [Pg.402]    [Pg.438]    [Pg.455]    [Pg.456]    [Pg.147]    [Pg.217]    [Pg.9]    [Pg.8]   
See also in sourсe #XX -- [ Pg.716 , Pg.716 , Pg.717 , Pg.717 ]



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Ascorbic wheat

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