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A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]
Breadcrumbs, also known as breading, consist of crumbled bread of varying dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
Calcium sulfate (or calcium sulphate) is the inorganic compound with the formula CaSO 4 and related hydrates. In the form of γ- anhydrite (the anhydrous form), it is used as a desiccant . One particular hydrate is better known as plaster of Paris , and another occurs naturally as the mineral gypsum .
These are salts, typically lactates or phosphates, calcium salts or aluminum sulfates. [1] They are mainly used for (fresh) fruit and vegetables. For example, in the case of fruit sold cut into wedges, the pulp can be sprayed with a solution of the respective salt.
Chorleywood bread process – another bread making process that increases volume; Flour treatment agent; Graham flour – an early unbleached whole-grain flour; Maida flour – a commonly bleached flour in India
Tamales, corn dough stuffed with meat, cheese and other delicious additions and wrapped in a banana leaf or a corn husk, make appearances at pretty much every special occasion in Mexico.
calcium chloride: mineral salt 510 A U ammonium chloride: mineral salt 511 A E U magnesium chloride: mineral salt 512 A E U stannous chloride: colour retention agent, antioxidant 513 E U sulfuric acid: acidity regulator 514 A E U sodium sulfate: mineral salt 515 A E U potassium sulfate: mineral salt, seasoning 516 A E U calcium sulfate
Itaconic acid and its two isomers, mesaconic and citraconic acids, were found in rye and wheat breads with appreciably higher concentrations of itaconic and citraconic acids in their crusts (i.e., outer bread layer) than crumbs (i.e., soft inner part of the bread). Based on the average consumption of bread and bread-related baked goods in ...