Name five additives, besides flour, yeast, water, sugar and salt, found on a label of a...

Name five additives, besides flour, yeast, water, sugar and salt, found on a label of a loaf of bread. State the function of these additives

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Expert Solution

1.EMULSIFIERS
Widely used in bread improvers to control the size of gas bubbles, emulsifiers enable the dough to hold more gas and therefore grow bigger and make the crumb softer. Emulsifiers also reduce the rate at which the bread goes stale.

2.PRESERVATIVES
Calcium propionate is widely used, as is vinegar (acetic acid). Preservatives are only necessary for prolonged shelf life - home freezing is a chemical-free alternative.

3.REDUCING AGENT
Used as L-cysteine hydrochloride (E920), cysteine is a naturally occurring amino acid used in baking to create stretchier doughs, especially for burger buns and French sticks. It may be derived from animal hair and feathers.

4.BLEACH
Chlorine dioxide gas is used by millers and makes white flour whiter. It has some "improving" effect on the flour - bleaches have been used as a substitute for the natural ageing of flour.

5.FLOUR TREATMENT AGENT
L-ascorbic acid (E300) can be added to flour by the miller, or at the baking stage. It acts as an oxidant, helping to retain gas in the dough, which makes the loaf rise more and gives a false impression of value. It is not permitted in wholemeal flour, but permitted in wholemeal bread.

queen_honey_blossom answered 1 year ago

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