Wheat & Flour

 
 

8.1. Improvement of Flour Quality
8.2. Oxidation and Flour Maturation
8.2.1. Ascorbic acid
8.2.2. Potassium bromate
8.2.3. Azodicarbonamide
8.2.4. Others

8.3. Reduction and Dough Relaxation
8.3.1. Cysteine
8.3.2. Others

8.4. Enzymes
8.4.1. Amylases
8.4.1.1. Enzyme active malt flour
8.4.1.2. Fungal amylase
8.4.1.3. Amyloglucosidase
8.4.2. Hemicellulase, pentosanase, xylanase
8.4.3. Glucose oxidase
8.4.4. Proteases
8.4.5. Lipolytic enzymes
8.4.6. Transglutaminase
8.4.7. Other enzymes

8.5. Emulsifiers
8.5.1. Lecithin
8.5.2. Mono- and diglycerides
8.5.3. Diacetyl Tartaric Esters of Mono- and Diglycerides (DATEM)
8.5.4. Sodium and Calcium Stearoyl Lactylate (SSL and CSL)
8.5.5. Other Emulsifiers

8.6. Acidifiers and Acidity Regulators
8.7. Bleachers

8.7.1. Soy Flour
8.7.2. Powerful Oxidatives
8.7.3. Other agents

8.8. Vital wheat gluten
8.9. Treatment methods to adjust flour properties

8.9.1. Viscosity
8.9.2. Water Absorption
8.9.3. Extensibility and resistance
8.9.4. Summary

8.10. Crumb improvement and extension of shelf life
8.10.1. Enzymes
8.10.1.1. Amylase
8.10.1.2. Hemicellulase
8.10.1.3. Others
8.10.2. Emulsifiers
8.10.3. Hydrocolloids

8.11. Flour Fortification