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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 ]
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 .
Other leavening agents developed include sodium aluminium sulfate (NaAl(SO 4) 2 ·12H 2 O), disodium pyrophosphate (Na 2 H 2 P 2 O 7), and sodium aluminium phosphates (NaH 14 Al 3 (PO 4) 8 ·4H 2 O and Na 3 H 15 Al 2 (PO 4) 8). These compounds combine with sodium bicarbonate to give carbon dioxide in a predictable manner. [5]
The following chart shows the solubility of various ionic compounds in water at 1 atm pressure and room temperature (approx. 25 °C, 298.15 K). "Soluble" means the ionic compound doesn't precipitate, while "slightly soluble" and "insoluble" mean that a solid will precipitate; "slightly soluble" compounds like calcium sulfate may require heat to precipitate.
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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.
Barium sulfate: 9.97 Cadmium oxalate: 7.82 (18 °C) Calcium carbonate: 8.06 Calcium fluoride: 10.40 (26 °C) Calcium iodate: 6.19 (18 °C) Calcium oxalate: 8.59 Calcium sulfate: 4.61 Calcium tartrate: 6.11 (18 °C) Copper(I) bromide: 7.38 (18–20 °C) Copper(I) chloride: 5.99 (18–20 °C) Copper(II) iodate: 6.85 Copper(I) iodide: 11.30 (18 ...
Crumb softeners are added to bread to reduce or delay staling of the finished baked good. Bread staling occurs when the starch components form hard crystals. Crumb softeners complex with the starch components, preventing or delaying the formation of starch crystals. [34] Lactylate enriched bread will remain fresh for up to five days after ...
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