November 17, 2016
What They Do: React with flour or dough to improve dough handling properties, dough stability, baking quality or colour of bakery items.
These ingredients alter the products they are used in to artificially modify the items. This is sometimes done to allow lower quality products to be used, and mimic what a higher quality product would do. This is also done so that some expensive ingredients that would normally be used can be completely eliminated and use a chemical instead. This is not done for the benefit of the purchaser. This is done only to save or make more money. This does not improve the nutritional quality of the food, and will also be adding unnatural, laboratory made chemicals.
These are not something that a home cook would use. If they wanted to make a high quality product, they would use high quality ingredients. They would also allow food to "rest" or "cure" for the desired amount of time, and do not need to rush it out the door.
Found used in these foods during the preparation stage:
- Other baked goods
Examples of bleaches, etc., added to foods:
- Ammonium sulfate
How it may be described on a label:
- Dough conditioner
- Dough strengthening agent
- Flour bleaching agent
- Flour improver
- Flour treatment agent
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Bleaching, Conditioning, Maturing & Strengthening Agents
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