Showing posts with the label oxidation


1. How can I replace potassium bromate, azodicarbonamide or ascorbic acid? The replacement of potassium bromate requires an oxidizing agent, e.g. ADA or ascorbic acid, and an enzyme that helps to soften the dough. The fast-reacting ADA can be replaced by mixtures of calcium peroxide and ascorbic acid. Ascorbic acid can only be omitted (in the absence of any other oxidizing agent) if limitations to baking performance are tolerated. Oxidizing enzymes such as glucose oxidase are not very effective in the centre of the dough unless the mixing process is performed at elevated air pressure or with the introduction of oxygen into the dough.
2. Why does benzoyl peroxide not succeed in bleaching my chappati flour (flour for flat bread, very high extraction rate)? Various explanations are possible : a. The dark colour of wholemeal flour is not only due to carotenoids with which benzoyl peroxide reacts. b. Because of the high concentration of pigments the BPO is exhausted before it achieves a bri…