Do we need to be concerned with the ingredients we’re eating and baking with? You may be familiar with the concern over the use of ADA (Azodicarbonamide) in bread. Although the additive is banned in some places, such as the EU, it can be used in the US. Dr. Lin Carson talks with Kristine [...]
The idea that organic was going to be a passing trend is an old one. Not only is organic here to stay, but the category has been growing steadily over the past decade. Consumers have largely found a dedication to the clean label and organic movements and continue to opt for organic certified products when [...]
Yoga mat particles in our food!? That’s how the additive azodicarbonamide (ADA) made a splash on the news a while ago—it’s also used to make rubber. Some countries and now food producers are pulling the ingredient from formulas. Still, the FDA gives ADA a GRAS (generally recognized as safe) status, and up to 45 ppms can be [...]
How many of you have heard that bread contains an ingredient also used to make yoga mats? When rumors about food additives and preservatives start circulating, consumers don’t often check the science or FDA guidelines for verification. More and more, consumers are educating themselves using the internet and peer-to-peer discussions on food ingredients. Those of [...]
There’s no question about it: consumers want a cleaner and simpler label. Although many chemicals have GRAS (Generally Regarded As Safe) status from the FDA, people want them out of bread. But don’t worry bakers! There are natural alternatives out there to make your bread delicious as ever! Dr. Lin Carson asks co-host Dave Dahl [...]
Azodicarbonamide (ADA) is used as a whitening agent in cereal flour and as a dough conditioner in bread baking.1 Introduced by Wallace and Tiernan INC. for use with plastics and rubber, ADA was approved for use as a food additive by U.S. Food and Drug Administration in 1962. In response to consumer health concerns, Subway [...]
Glucose Oxidase Also known as GOX, Beta-D-glucose:oxygen 1-oxido-reductase What is Glucose Oxidase? Glucose oxidase, or simply GOX, is a type of enzyme which belongs to the group of oxidoreductases. It has extensive application in the food industry. GOX has become a part of flour improver mixes and dough conditioners. It is a [...]
Potassium Bromate What is Potassium Bromate? Potassium bromate, KBrO3, is a dough conditioner and oxidizing agent. It causes flour maturation and strengthens the gluten network. So, it helps with gas retention and product volume. Recently, it’s use has been reduced and replaced by SSL, CSL, ADA and clean label solutions, such as [...]
Ascorbic Acid Also known as vitamin C or dehydroascorbic acid (baking industry) What is Ascorbic Acid? Ascorbic acid, also known as vitamin C, is an essential nutrient found in citrus fruits and many vegetables. It is used as wheat flour improver in yeast-leavened baked goods to help increase the volume of bread [...]
Oxidizing Agents What are Oxidizing Agents? Oxidizing agents, or oxidizers, are used to improve the mixing and dividing properties of bread dough. They enhance gluten reformation, which helps control dough strength and elasticity. Used as dough conditioners, oxidizing agents are a necessity in the high-speed production of bread. Origin The [...]
