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nature : making flour and baking whitening products of a quality food additives. There benzoyl peroxide, potassium bromate and Azodicarbonamide, they have a certain role in the oxidation of bleach and whitening flour can also have some cooked into a role whose role will chloride flour protein-based oxidized SH-S-S-, and the protein is conducive to mesh the formation of the structure and can inhibit wheat flour protein catabolic enzymes and avoid catabolism, which would boost dough elastic, stretching, lasting and improve dough texture and improve the quality of baked products. With the reduction of L-cysteine hydrochloride, in addition to gluten proteins can form mesh structure, prevent aging, improve quality of products, but will also shorten the fermentation time. Allowing the use of the varieties also acetone peroxide, calcium peroxide, potassium, calcium iodate, such as potassium iodate.
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