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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 ]
In biscuit making, use of chlorinated flour reduces the spread of the dough, and provides a "tighter" surface. The changes of functional properties of the flour proteins are likely to be caused by their oxidation. In countries where bleached flour is prohibited, microwaving plain flour produces similar chemical changes to the bleaching process ...
Bleach activation is also known as perhydrolysis. Persalts are inorganic salts that are used as hydrogen peroxide carriers (examples include sodium percarbonate and sodium perborate). Persalts and bleach activators are included together in powder laundry detergents that contain bleach. In the wash, both compounds dissolve in the water.
To use Borax for laundry, add ½ cup of the powder to the drum of the washer with detergent and water. You can use the cleaner on all sorts of clothing, including delicates, and it’s safe to use ...
Liquid bleach, often called just bleach, is a common chemical household product that consists of a dilute solution of sodium hypochlorite (NaClO) and other secondary ingredients. It is a chlorine releasing bleaching agent widely used to whiten clothes and remove stains, as a disinfectant to kill germs , and for several other uses.
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Liquid laundry detergents in a Chinese supermarket, April 2020. Laundry detergent is a type of detergent (cleaning agent) used for cleaning dirty laundry (clothes). Laundry detergent is manufactured in powder (washing powder) and liquid form.
Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients (especially fiber, protein, and vitamins), texture, and body to the white flours that can be lost in milling and other ...
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