Flour improving agents

Flour improvers are specific additives that are added to flour to improve the quality and properties of the dough . These substances are often used in the baking and confectionery industry.

What types of flour improvers are there?

There are a wide variety of these flour improvers and they fall into four main categories: bleaches, oxidizing and reducing agents, enzymes, and emulsifiers.

Bleach

Flour whiteners are added to flour to make it appear whiter , to oxidize the surface of the flour grains, and they also aid in the formation of gluten .

Oxidizing and reducing agents

These agents also aid in gluten formation and may or may not also act as bleaches. The flour was originally matured naturally by the action of the atmosphere. Oxidizing agents primarily affect sulfur-containing amino acids and help form disulfide bridges between gluten molecules. By adding these ingredients to the flour, a firmer dough is created.

Reducing agents shorten the bread processing time by 20% , thereby increasing productivity. Thanks to them, the flour has a better texture and overall quality and is more expandable.

Among the most common flour improvers is ascorbic acid (vitamin C), which is used as an antioxidant and reduces the amount of oxygen in the dough, improving the shelf life and quality of bread. Furthermore, L-cysteine, an amino acid that is used as a reducing agent and improves the quality of the yeast.

Enzymes

The enzymes, which are present in all living organisms, are added to flour at about 10 parts per million, meaning bakers only process very diluted levels of this improver. When liquid is added to flour in the bakery, enzymes initiate metabolic activities that improve dough handling properties and increase dough stability and leavening tolerance . Enzymes also keep bread fresher for longer. Amylolytic enzymes are commonly used to break down the starch in flour into sugar; then yeast fermentation of the sugar produces carbon dioxide, which makes the dough rise.

Emulsifiers and stabilizers

These substances are used to improve the consistency and texture of the dough . Emulsifiers such as mono- and diglycerides help retain moisture in the dough and improve bread consistency. Stabilizers such as xanthan gum and carboxymethyl cellulose help hold the dough’s shape and improve its consistency.

What specific flour-improving substances do we know?