Adulterations in Bread

Bread is formed by mixing, kneading and baking flour, water, yeast and salt as the main ingredients. The source of flour, which is one of the basic components…

1. Food & Material Scientist reply

   thanks for the details and shared information.

2. Food & Material Scientist reply

   [quote "ufukayyildiz, post:1, topic:2511"] Vitamin C increases the quality of the proteins in the flour and contributes to the quality of bread production [/quote] 'Vitamin C incr…

3. Yuri Nasbath reply

   I disagree., glucose oxidase,is an enzyme that is not an adulterant.Furher the bleaching agent like acetone peroxide,benzoyl peroxide chlorine dioxide are legal additives used at…

4. Food R&D Emeritus reply

   Vitamin C is used in breadmaking as a functional ingredient ( oxidant) which strengthens the gluten from the reaction of the reduced form.dehydroascorbic acid with the sulfhydryl…