Impact of Redox Agents in the Baking Industry

Abstract

The object of the study is the impact of redox agents in the baking industry. Redox factors used more by millers, bakeries and baking industry to improve the qualities of the dough and bread. Using redox factors in baking shows technological advantages that are needed mainly by the demand for economic production in modern process of bread making. In today's production process, which is automated and controlled additives used to adjust the characteristics of flour for the process to improve product quality and reduce prices. Among additive, redox factors are an important group; their influence is mainly driven by the system SS / HS of flour and dough. The latter relates primarily to oxidation, and subsequently with the reducing factors to modify the structure of the protein gluten. Oxidants have a dual action. First, accelerate the maturation which is obtained by attitude of flour saving from 1 to 2 months. Some oxidants (ext., acetone peroxide) also have a bleaching effect in flour from the oxidation of the pigment. Secondly, oxidants can improve rheological qualities and gas qualities dough holder. Use of acid L-ascorbic acid and L-cysteine, combined together, improves the quality of the bread better than using them alone. Optimal ratio of acid Lascorbic and L-cysteine is 60:40 ppm. With this report, the bread has maximum specific volume and other parameters very good.