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Flour improvers and raising agents

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Food Additive User’s Handbook

Abstract

A good dough conditioner controls every part of the baking process (Table 13.1) and influences all the important parameters of the bread, such as: crumb structure; softness of the crumb; crustiness; volume; and shelf-life.

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Further reading

  • Abrol et al. (1984) Advances in Cereal Science and Technology,Volumes 1–9.

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  • American Institute of Baking (1987) Chemical leavening agents, Bakers Digest 12 32.

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  • American Institute of Baking; Manhattan, Kansas (1984) Technical Bulletin.

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  • Anon (1979) Adjustment for water, AIB Technical Bulletin.

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  • Anon (1987) Bakery additives and their function, Bakers Digest 12 19.

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  • Anon (1987) Properties of amylases for commercial applications, Bakers Digest 12 24.

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  • Boge, J. A. (1985) ASBE.

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  • Cain, G L. (1986) ASBE.

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  • Cain, G. L. (1987) Approved oxidising and reducing agents, Bakers Digest 12 36.

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  • Gorton, L. et al. (1987) Bakers Digest. Gorton, L. et al. (1988) Bakers Digest. Jacket, S. S. (1987) ASBE.

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  • Labaw, G. D. (1982) Chemical leavening agents and their use in bakery products, Bakers Digest 2 16.

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  • Langhans, R. K. (1971) Bakers Digest. Nesetril, D. M. (1967) Bakers Digest. Nesetril, D. M. (1987) Sweeteners for baking, Bakers Digest 12 39.

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  • Ponte, J. R. (1971) Wheat Chemistry and Technology,AACC.

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  • Pyler, E. J. (1988) Baking Science and Technology,Volumes 1 and 2.

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  • Schuster, G. (1984) Advances in Cereal Science and Technology,AACC.

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  • Strietelmeier, D. M. (1988) AIB Technical Bulletin.

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Authors
  1. D. Biebaut
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Editor information

Editors and Affiliations

  1. Prince Edward Island Food Technology Centre, Canada

    Jim Smith (Senior Food Scientist) (Senior Food Scientist)

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© 1991 Springer Science+Business Media New York

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Biebaut, D. (1991). Flour improvers and raising agents. In: Smith, J. (eds) Food Additive User’s Handbook. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5247-2_13

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  • DOI: https://doi.org/10.1007/978-1-4757-5247-2_13

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4757-5249-6

  • Online ISBN: 978-1-4757-5247-2

  • eBook Packages: Springer Book Archive

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