7 06, 2015

Azodicarbonamide (ADA)

Azodicarbonamide (ADA) Also Known as Azobisformamide (AZA) What is Azodicarbonamide (ADA)? Azodicarbonamide is an ingredient used as a whitening agent in cereal flour and as a dough conditioner in bread baking, approved by U.S. Food and Drug Administration.1 It is a compound with the molecular formula C2H4O2N4. ADA is: yellow to orange [...]

7 06, 2015

Straight Dough

Straight Dough Also known as no time dough or rapid dough processing What is Straight Dough? Straight dough is a breadmaking system or method in which all ingredients (dry and liquid) are placed in the mixer and the dough is then mixed to full development. Unlike the sponge and dough system, where [...]

7 06, 2015


Autolyse What is autolyse? Autolyse is a process in which a portion of (or total) water and flour in a bread formula are pre-blended and set to rest for a period of time. This resting period gives the dough special processing characteristics and improves the overall quality of the baked goods. [...]

7 06, 2015

Sodium Iodate

Sodium Iodate What is Sodium Iodate? Sodium iodate is the sodium salt of iodic acid. It is an oxidizing agent and dough conditioner used to strengthen doughs. It is commonly used in leavened products such as bread, rolls, and sweet rolls.1 It is commonly found as a white crystalline powder and has [...]

7 06, 2015

Sodium Ascorbate

Sodium Ascorbate What is Sodium Ascorbate? Sodium ascorbate is an organic salt of ascorbic acid (Vitamin C). It is a clean label food additive, antioxidant, acid regulator and an essential nutrient. In baking, it can either be added to the flour at the mill or to the dough at the bakery.  The [...]

10 12, 2012

Oxidizing Agents

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 [...]


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