العوامل المختزله وفوائدها ، فائدتها Reducing Agents
مرسل: الثلاثاء مايو 15, 2018 1:16 pm
العوامل المختزله وفوائدها ، فائدتها
Reducing agents help to weaken the flour by breaking the protein network. This will help with various aspects of handling a strong dough. The benefits of adding these agents are :-
reduced mixing time,
reduced dough elasticity,
reduced proofing time,
improved machinability.
Common reducing agents are:
* L-cysteine (E920, E921; quantities in the tens of ppm range help soften the dough and thus reduce processing time)
* fumaric acid
* sodium bisulfite
* non-leavening yeast (ruptured cells)
reduced mixing time,
reduced dough elasticity,
reduced proofing time,
improved machinability.
Common reducing agents are:
* L-cysteine (E920, E921; quantities in the tens of ppm range help soften the dough and thus reduce processing time)
* fumaric acid
* sodium bisulfite
* non-leavening yeast (ruptured cells)