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Dough Additives

      Although not widely advertised, many modern breads contain ingredients that you may not be aware of, or that you may not want to eat at all. Here is a list of some of the "Minor Ingredients for modern Bread" (which, of course, we do not use in our breads):

Dough Conditioners:

  • Mineral Yeast Foods
  • Potassium bromate (not allowed anymore)
  • Calcium sulfate
  • Monocalcium phosphate 
  • Ammonium sulfate
  • Ammonium chloride

Oxidizing Agents:

  • Ascorbic acid
  • Azodicarbonamide
  • Potassium iodate
  • Calcium bromate

Dough Drying Agent:

  • Calcium dioxide (calcium peroxide)

Reducing Agents:

  • L-cysteine (amino acid)

Enzymes - general dough conditioner:

  • Alpha-amylase - crumb softeners
  • Fungal protease - gluten conditioner
  • Lipoxygenase - gluten strengthening

Dough Strengtheners:

  • Polysorbate 60
  • Ethoxylated monoglycerides 
  • Succinylated monoglycerides 
  • Calcium stearoyl lactylate
  • Sodium stearoyl lactylae
  • Diacetyl tartaric acid esters of monoglycerides

Crumb Softeners:

  • Monoglycerides
  • Diacetyl tartaric acid esters of monoglycerides
  • Calcium stearoyl lactylate
  • Sodium stearoyl lactylae

Staling Process Preservatives:

  • Propionic acid and calcium propionate
  • Sodium Diacetate
  • Sorbic Acid and Potassium Sorbate
  • Vinegar
Sourdough Bread

 

 
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