Analysis of information sources in references of the Wikipedia article "Dough conditioner" in English language version.
Azodicarbonamide is frequently added to bread flour at the mill [in one-third of the cases in the survey done by Kulp (1981) referred to earlier]. Potassium bromate was added to 19% of the flours, and ascorbic acid to one (out of 63). This is done as a convenience for the bakery customer, who specifies the level of addition to obtain the best performance on the production line without having to add more oxidant in the plant. In the United States the maximum level of addition to flour is 45 ppm for ADA, 75 ppm for potassium bromate, and 200 ppm for ascorbic acid, although more typical dosing levels are 10 ppm, 25 ppm, and 50 ppm, respectively. Certain other materials may be also added at the mill, notably a-amylase (as malted barley powder or fungal enzyme) and vitamin enrichment to meet FDA standards for enriched flour....
{{cite journal}}: Cite journal requires |journal= (help)Protein complexing: The ability to complex with the protein in flour (gluten) provides the basis for a good dough conditioner. Lecithin can function as a natural bread-dough conditioner at addition levels generally between 0.25 and 0.6% based on the weight of the flour.
Egg yolk has the approximate composition (by weight) of 50% water, 16% protein, 9% lecithin, 23% other fat, 0.3% carbohydrate and 1.7% minerals.
Table 1
Conditioners are added to store-bought bread to maintain freshness and prolong shelf life. In the 1960s, iodate bread conditioners were widely used. London et al. (13), in 1965, reported that bread was a source of large quantities of dietary iodine, with iodine content as high as 150 μg per slice. This was considered to be a contributing cause to the decreasing radioactive iodine uptake in the U.S. during the 1960s (14, 15). Because of the concerns about high bread iodine content, commercial bakeries now less commonly use iodate bread conditioners. The decreasing use of iodate bread conditioners is thought to have contributed to the reduction in dietary iodine levels between the 1970s and the early 1990s.
CaCl2
Table 1
CaCl2
Azodicarbonamide is frequently added to bread flour at the mill [in one-third of the cases in the survey done by Kulp (1981) referred to earlier]. Potassium bromate was added to 19% of the flours, and ascorbic acid to one (out of 63). This is done as a convenience for the bakery customer, who specifies the level of addition to obtain the best performance on the production line without having to add more oxidant in the plant. In the United States the maximum level of addition to flour is 45 ppm for ADA, 75 ppm for potassium bromate, and 200 ppm for ascorbic acid, although more typical dosing levels are 10 ppm, 25 ppm, and 50 ppm, respectively. Certain other materials may be also added at the mill, notably a-amylase (as malted barley powder or fungal enzyme) and vitamin enrichment to meet FDA standards for enriched flour....
Table 1
Conditioners are added to store-bought bread to maintain freshness and prolong shelf life. In the 1960s, iodate bread conditioners were widely used. London et al. (13), in 1965, reported that bread was a source of large quantities of dietary iodine, with iodine content as high as 150 μg per slice. This was considered to be a contributing cause to the decreasing radioactive iodine uptake in the U.S. during the 1960s (14, 15). Because of the concerns about high bread iodine content, commercial bakeries now less commonly use iodate bread conditioners. The decreasing use of iodate bread conditioners is thought to have contributed to the reduction in dietary iodine levels between the 1970s and the early 1990s.
The cake also has emulsifying chemicals called monoglycerides and diglycerides, which replace most of the eggs that would normally be used in a baked good.