Flour treatment agent

Flour treatment agents are food additives, which are added to flour in order to effect an improvement of the baking properties.

The baking properties of wheat flours are largely determined by the content or the ratio of thiol to disulfide groups of proteins. The stability of a dough is strongly influenced by disulfide exchange between low molecular weight peptides with SH groups and the gluten.

Flour treatment agents are to be labeled with a preceding class name. In addition, they must be like all the additives allowed.

Are approved in the EU for flour treatment agent

  • Ascorbic acid (E 300)
  • Sodium L- ascorbate (E 301)
  • Calcium L- ascorbate (E 302)
  • Lecithin ( E 322 ),
  • Guar gum (E 412),
  • Mono - and diglycerides of fatty acids ( E 471 ),
  • Lactic acid esters of mono-and diglycerides of fatty acids (E 472b ),
  • Acetic acid esters of mono-and diglycerides of fatty acids ( Diacetylweinsäureglyceride, E 472e ),
  • Sucrose esters of fatty acids ( E 473 ),
  • Sucroglycerides ( E 474 ),
  • Sodium stearoyl -2 -lactylate (E 481 )
  • Calcium stearoyl -2 -lactylate (E 482)
  • Stearyl tartrate (E 483 ) and
  • L- cysteine ​​(E 920).

The most important flour treatment agent is ascorbic acid (vitamin C). The addition of small amounts (usually 1-3 g per 100 kg flour ) already causes an increase of the pastry volume by increase in tenacity and Gärstabiliät and a reduction in the elasticity of the dough.

Stearyl palmityl tartrate
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