Flour improvers and raising agents

  • D. Biebaut


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.


Sorbic Acid Benzoate Sodium Invert Sugar Sorbitan Monostearate Potassium Bromate 
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Further reading

  1. Abrol et al. (1984) Advances in Cereal Science and Technology,Volumes 1–9.Google Scholar
  2. American Institute of Baking (1987) Chemical leavening agents, Bakers Digest 12 32.Google Scholar
  3. American Institute of Baking; Manhattan, Kansas (1984) Technical Bulletin. Google Scholar
  4. Anon (1979) Adjustment for water, AIB Technical Bulletin.Google Scholar
  5. Anon (1987) Bakery additives and their function, Bakers Digest 12 19.Google Scholar
  6. Anon (1987) Properties of amylases for commercial applications, Bakers Digest 12 24.Google Scholar
  7. Boge, J. A. (1985) ASBE. Google Scholar
  8. Cain, G L. (1986) ASBE. Google Scholar
  9. Cain, G. L. (1987) Approved oxidising and reducing agents, Bakers Digest 12 36.Google Scholar
  10. Gorton, L. et al. (1987) Bakers Digest. Gorton, L. et al. (1988) Bakers Digest. Jacket, S. S. (1987) ASBE. Google Scholar
  11. Labaw, G. D. (1982) Chemical leavening agents and their use in bakery products, Bakers Digest 2 16.Google Scholar
  12. Langhans, R. K. (1971) Bakers Digest. Nesetril, D. M. (1967) Bakers Digest. Nesetril, D. M. (1987) Sweeteners for baking, Bakers Digest 12 39.Google Scholar
  13. Ponte, J. R. (1971) Wheat Chemistry and Technology,AACC.Google Scholar
  14. Pyler, E. J. (1988) Baking Science and Technology,Volumes 1 and 2.Google Scholar
  15. Schuster, G. (1984) Advances in Cereal Science and Technology,AACC.Google Scholar
  16. Strietelmeier, D. M. (1988) AIB Technical Bulletin. Google Scholar

Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • D. Biebaut

There are no affiliations available

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