ANALYSIS OF THE ROLE OF CHEMICAL IMPROVEMENTS IN BREAD PRODUCTS PRODUCTION TECHNOLOGY AND THEIR IMPACT ON CONSUMER SAFETY
Keywords:
During the kneading process, the (-SS-) bonds in the flour proteins are converted to (-SH-) bonds under the influence of mechanical forces [2], which reduces the strength of the gluten and its ability to hold gas.Abstract
In this article, chemical improvers play an important role in improving the technological and organoleptic quality of bakery products. In particular, emulsifiers, hydrocolloids, oxidizing agents (e.g. ascorbic acid) and leavening agents significantly improve the stability, volume, structure and shelf life of dough. These substances increase technological efficiency by controlling the fermentation process, strengthening the gluten framework and retaining moisture. However, their safety for consumption depends on proper use and strict regulatory control, and in some cases it has been reported that harmful substances, such as acrylamide or 3-MCPD (3-monochloropropane-1,2-diol), may be formed during the baking process [1].
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