Flour is a product of milling. This means it is already in a fine particle form. Back in the early days of flour making, the raw grain, like barley, would be pounded with rocks until it was as fine as possible. But it would be far coarser than today’s standard. Flour particles are now processed and sorted to less than a quarter of a millimeter in size. The flour classification is determined by sifting.

The varieties of flour obtained range from patent flour to straight flour, and the flour streams range from fine or first break to coarse or clear. Depending on how much of the whole endosperm was milled, patent flour is classified as long, medium, or short. Short patents come from the endosperm’s center and are high in starch. They are ideal for creating pastry flour.

With that being said, is it necessary to sift flour during ingredients preparation? Well, it is. But not to break down wheat starch. Sifting flour actually does several things to help you produce baked goods properly. Among these are to incorporate air as a leavener, sift out foreign objects, and more importantly, break up lumps.

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But not all baked products require sifting, especially if the baker only wants to correct the particles that have clumped together by settling. Take bread making, for example. Preparing flour by sifting for making bread makes no difference. This is because kneading presses the flour together.

Anyway, let’s discuss all what sifting flour does further.

INCORPORATION OF AIR AS A LEAVENER

A leavener or leavening agent is a key ingredient in baking that helps dough or batter to rise and expand. Without one, a baked product would be dense and low in volume. Common leaveners are microorganisms such as yeast and lactic acid bacteria or chemical-based baking soda or baking powder. The rising effect can also happen by incorporating air through sifting flour with other dry ingredients.

In fact, air is the first leavening agent added to the cake batter. Many angel food cake recipes call for sifting the flour and sugar at least four times to guarantee appropriate air incorporation. A hassle, right? The book Science of Good Cooking by America’s Test Kitchen figured that processing the flour with half the sugar in a food processor makes sifting flour just once works.

The amount of air depends several factors. These include the mixing procedure, such as sifting of flour before adding it, beating, creaming, and so on. As a result, the amount of air that is integrated into a batter or dough combination might vary greatly.

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The creaming of fat and sugar is another process that uses air. The fat (plastic fat) aids in the incorporation and trapping of air in the batter, as well as the dispersion of air cells into small units. The product rises as air is released during heating.

SIFTING OUT FOREIGN OBJECTS

Sifting dry materials is required while preparing dough ingredients to ensure that no foreign matter is contained in the dough. In large scale baking, a bar magnet is present in the screening apparatus to remove any metal impurities. Small or trace amounts of substances must be dissolved or suspended in water before being added to flour.

Truth is manufacturing of flour has gone a long way since our ancestors first produce it by pounding it with stone. The flour produced nowadays is free from extraneous items such as husks and insects. So flour that we buy from the supermarket is free from foreign materials and other contaminants.

Well, unless there has been poor handling or storage prior to use.

BREAKIN UP LUMPS IN THE FLOUR

The main objective of sifting flour is to break up any lumps that have formed. Doing so help get an accurate measurement of the ingredient. As you can now see, sifting flour is necessary.

Sifting powdered ingredients into a cake mix disperses them and raises the amount of the flour. If left unsifted, the little clumps of flour stay together in thick clusters once water is introduced. And the clumps are difficult to break up with stirring and whisking. These aggregates thicken the walls of the small bubbles in the batter, weighing them down and resulting in a denser sponge.

Furthermore, sifting ensures consistency in product preparation by standardizing the amount of flour added to a recipe. When ingredients are weighed rather than measured, consistency is more likely. Sifting reduces the amount of flour that goes into the recipe.

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1 cup of sifted cake flour weighs approximately 3 ounces, whereas 1 cup of unsifted cake flour measured directly from the bin weighs approximately 4 ounces. Hence, one will end up with too much (or far too little) flour. To ensure the correct amount of flour, if the recipe call for “1 cup sifted flour,” sift the flour directly into a measuring cup set on top of parchment paper and level off excess flour.

In some recipes, you may encounter instructions “flour, sifted” and “sifted flour”. These are two different instructions. The former is measure first, then sift; the latter is sift first, then measure.

References:

W. Zhou, Y. H. Hui, I. DeLyn, M. A. Pagani, C. M. Rosell, J. Selman, N. Therdthai (2014). Bakery Products Science and Technology (2nd edition). John Wiley & Sons, Ltd.

M. Gibson (2018). Food Science and the Culinary Arts. Academic Press.

America’s Test Kitchen (2012). The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen. Cook’s Illustrated.

The post Baking Science: What Does Sifting Flour Do? appeared first on The Food Untold.

A long time ago, unleavened bread was more common. Unleavened bread is bread prepared without the using of any rising agents, such as yeast or soda. During the ancient times, bread making involved mixing crushed grains and water, and then baking the mixture under the sun. And then the Egyptians changed the baking world for the better when they incorporated yeast in the dough. Our ancestors have used yeast, long before writing was invented. But it was only around the 1000 B.C. when the first yeast-leavened bread was baked in Egypt. Egyptians allowed a batch of dough to stand. The semi-domesticated yeast cells grew, allowing carbon dioxide (CO₂) to form and make the dough rise. The bread leaved by yeast was soft and taste better. Since then, leavened bread became a staple. Although unleavened breads in many forms are still popular today.

But how exactly bread rise? And why your bread is not rising?

THE SCIENCE OF RISING BREAD

As we already know, the difference of leavened bread and unleavened is the addition of a rising or leavening agent—commonly yeast. Flour comes from wheat or other forms of grains that contain the proteins glutenin and gliadin. When the flour is mixed with water, the two proteins react to form a loose network of gluten. To better picture how gluten looks like, think of it as a net that holds the entire structure of bread.

Without water, gluten does not form, and more of it is formed when more dough is mixed. Furthermore, kneading the dough makes the gluten network stronger. In addition to this, tiny bubbles are incorporated that get trapped in the gluten. After kneading, the dough is allowed to stand and ferment.

During fermentation, the yeast produces enzymes that convert maltose into glucose, a simple sugar. This glucose is what the yeasts use for energy. In return, they produce carbon dioxide, the gas that enlarges air bubbles, making the dough to rise.

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During baking, the gluten proteins denature because of the high temperature. This forms intermolecular and disulfide bond interaction. From here, the starch and protein network tightens and strengthens, and the gas bubbles run out of room to expand. As the gas bubbles try to expand until they burst, pressure increases, transforming the loaf’s structure from a network of separate gas bubbles to an open, porous network.

The starch continues to solidify and gel like shape during the last stages of baking. The starch granules, on the other hand, continue to firm up after baking and chilling, making the bread easier to slice when cool.

MAKING SURE BREAD IS RISING

Wondering why your bread is not rising at all? There are several reasons why.

Gluten

Gluten formation is one of the first reasons why baked products rise properly. We said earlier that gluten acts as a net that holds the bread together. During dough rising, gluten traps the gas bubbles as fermentation progresses. But if the gluten network is weak or not sufficiently developed, the CO₂ may just easily escaped, making it unavailable for leavening. But how do you tell the gluten network has developed? A properly kneaded dough should be elastic, holding its shape well, and springs back when poked.

In batters and dough, carbon dioxide is a primary leavening agent. The amount of flour needed in a recipe is related to the amount of flour used. For example, a high-flour (dough) formulation requires more CO₂ production for leavening than a high-liquid (batter) one. As a result, the recipe must contain more of the CO₂-forming ingredient.

Sugar and salt

In some recipes, a small amount of sugar is helpful. Sugar in significantly large amount (greater than 10% by weight) dehydrates yeast cells by osmotic effect and reduce dough volume. But this is not always the case since only yeast cells are affected by dehydration of sugar. High levels of sugar are more tolerated for baked goods, including cakes, that are leavened chemically (baking soda and baking powder.)

Further reading: Food Science: The Roles of Sugar In Food

Another ingredient that must not be overlooked is salt. In baking, it has several functions aside from enhancing flavor. Another is that it controls fermentation. Like sugar, it has a dehydrating effect to yeast cells. It also competes with other ingredients for water absorption. The presence of salt will result in less water for gluten formation and starch gelatinization. However, without salt, there will be rapid yeast movement and rapid rising. The overproduction of yeast produces a collapsible and porous structure. And overstretching results in gluten strands that break.

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Yeast

Saccharomyces cerevisiae is the most common strain of yeast used as leavening agent. This strain does its job by releasing zymase enzyme, which metabolizes sugars to produce ethanol and CO₂.

Like other living microorganisms, yeasts require certain living conditions to be active. If you have dry yeasts that have been kept for years, check if it is active. Dry yeasts (active and instant) have a shelf life of 1 to 2 years. Check the label for the shelf life. Over time, yeasts lose their potency, and their ability to create bubbles in the dough is affected.

It is better to check if the yeast is active to make sure the dough rises. To do this, prepare a glass of lukewarm water and add the yeast. Then wait 10 to 15 minutes for the water bubbles to start and form on the surface. Try adding a teaspoon of sugar. Yeasts love sugar!

If there is no activity, the yeast is likely dead.

Because yeasts are living microorganisms, it is sometimes a task making bread rise. With the advent of chemical leavening agents, including baking soda and baking powder, it has become easier to bake at home. One advantage of these over yeasts is that they do not require additional time for rising. However, they are sometimes confusing to use, especially for first time bakers.

If using baking soda alone as a leavening agent, it must be partnered with another ingredient, an acid, to make it work. This ingredient can be a dry acid like cream of tartar or a liquid acid like buttermilk, citrus juice., honey, molasses, and applesauce. Baking soda is an alkaline, and in order to work, it must rely on acid included in the recipe.

The reaction between baking soda and the acid creates CO₂, forming bubbles within the dough or batter. To use baking soda, 1/4 teaspoon per 1 cup flour should do the work. Too little baking soda will not make the dough rise appropriately. However, too much baking soda will make the bubbles bigger. These bubbles will only end up joining together. And when they rise to the top, the dough will burst, resulting in a flat product. Furthermore, the excess baking soda will no longer be neutralized by the acid. The result is metallic-tasting and coarse-crumb bread.

Baking powder is no different to baking soda. It contains sodium bicarbonate (baking soda), cornstarch and a dry acid (cream of tartar). The cornstarch is there to prevent premature production of CO₂ during storage. Commercial baking powder must include at least 12 percent CO₂ gas by weight (per 100 g of baking powder must contain 12 g of CO2), while home-use powders must have 14 percent CO₂.

Baking powder starts its work when it becomes wet. This activates the dry acid to come into contact with baking soda, creating CO₂. Bakers use baking powder rather than baking soda when the batter lacks natural acidity.

References:

V. Vaclavik, E. Christian (2014). Essentials of Food Science (4th edition). Springer.

M. Wallert, K. Colabroy, B. Kelly, J. Provost (2016). The Science of Cooking: Understanding The Biology And Chemistry Behind Food And Cooking. John Wiley & Sons, Inc..

M. Gibson (2018). Food Science And The Culinary Arts. Academic Press.

G. Crosby, America’s Test Kitchen. (2012). The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen. America’s Test Kitchen

The post The Science Of Rising Bread (And Why Yours Is Not) appeared first on The Food Untold.

For the most of us, whenever we hear the words “bacteria”, “fungi” or “microorganisms”, the first things that come to mind are negative things such as diseases. Well, it is definitely true that there microorganisms that do us harm. But not all the time. Let’s talk about Escherichia coli (E. coli) for example. One particular strain of E. coli is O157:H7. Someone who ingested food that is contaminated with this strain of E. coli may experience food poisoning with severe symptoms. But for most of the time, E. coli does that cause harm or adverse health effects. In fact, this bacteria lives in our intestines and those of animals.

The negative connotations associated with microorganisms is undeserving. And on the contrary, many of them are beneficial in different fields or industries. In medicine, without microbes, we would be able to produce vaccines and antibiotic. Soil microbes help farmers recycle plant materials and decompose organic matter.

In the food industry, a lot of food products that we enjoy now would not have existed without them. One species of yeast that we have worked with for thousands of years is Saccharomyces cerevisiae. This fungus is one of the most important in the food industry. It has been used extensively in the manufacture of fermented beverages such as wine and beer, distilled beverages such as vodka and rum, and baked goods. But the strains of Saccharomyces cerevisiae involved in the manufacture of these products vary tremendously.

Let’s discuss further.

WHAT IS SACCHAROMYCES CEREVISIAE?

Like other species of yeasts, Saccharomyces cerevisiae is a eukaryotic, unicellular microorganism. The cells can exist in two forms: haploid or diploid. Most cells exist in diploid form, in which the cells are ellipsoid-shaped with a diameter of 5-6um, Cells in haploid form are spherical with a diameter of 4um.

Cells reproduce both sexually and asexually.

More often, S. cerevisiae reproduce asexually. In a process called budding, a haploid cell undergoes mitosis, forming new haploid cells or daughter cells that bud off the mother cell. The new cell grows bigger until it reaches the size of the mother cell and separates.

During sexual reproduction, two different haploid yeast cell mate, forming a diploid cell. This diploid cell then undergoes mitosis to form zygotes.

S. cerevisiae is a facultative anaerobe—it grows well aerobically and anaerobically. In nature, S. cerevisiae is commonly found in ripe fruits, particularly grapes. All strains can feed aerobically on sugars, including glucose, maltose, and trehalose, but not on disaccharide lactose and cellobiose. Anaerobically, some strains do not grow on trehalose and sucrose. Among these sugars, S. cerevisiae prefers glucose the most.

A 1977 study found out the optimum temperature for rapid growth of all strains of S. cerevisiae to be between 86 °F (30 °C) to 95 °F (35 °C).

Since it is easy to culture, S. cerevisiae is the most studied eukaryote. In fact, S. cerevisiae was the first ever eukaryote genome to be fully sequenced in 1996. The S. cerevisiae genome is made up of over 12 million base pairs and over 6000 genes, packaged in 16 chromosomes. Visit the Saccharomyces Genome Database for more on this.

Brewing

It is hard to pinpoint the exact origin of beer fermentation. But according to history, the oldest piece of evidence was a chemically confirmed barley beer found in modern day Iran.

Basically, beer is produced using germinated cereal grains (referred to as malt), flavoring like hops, water (which accounts for 93% of beer by weight), and yeasts. Yeasts are perhaps the most important ingredient in beer brewing. It is largely responsible for beer’s final characteristics—the alcohol content, appearance, aroma, and flavor—through a process called alcoholic fermentation.

When yeasts are added, they start feeding off the sugar available. The sugars in beers are mostly maltose, a dissacharide. The sugars consumed by yeasts are converted into alcohol and carbon dioxide. The final ethanol content by weight of beers vary from about 3% to 8%. Carbon dioxide is responsible for that fizz sound whenever we open a can of beer. However, CO2 produced during fermentation is allowed to escape. Oftentimes, brewers increase the carbonation by introducing pressurized CO2. Beer fermentation takes a week to several months to complete. This mainly depends on the type of beer (strength) and the yeast involved.

Once fermentation has finished, the beer is conditioned. This is where the yeast settles at the bottom of the fermentation tank, clarifying the beer. The yeast can be collected and reused for the next brewing process.

Around the world, there are over a hundred beer styles that exist. These include lagers, ales, and stouts. One main difference between these beers is how they are fermented. Ale beers are produced using S. cerevisiae yeast at temperatures of 53.6 °F to 64 °F. Whereas lagers are produced using Saccharomyces carlsbergensi yeast at a colder temperature of 46.4 °F to 53.6 °F. Both both ales and lager beers can be dark or light in appearance.

Baking

There are generally 3 main types of leavening agents in baked products. These include physical leaveners such as air or steam, chemical agents such as baking soda and baking powder, and biological agents such as yeast. Unsurprisingly, the species of yeasts more synonymous with baking is S. cerevisiae. This is why S. cerevisiae is also called baker’s yeast.

Occasionally, bakers use other species of yeast in baking. Saccharomyces exiguus is typically used as sourdough yeast.

Baker’s yeast come in several forms. In commercial baking, where the daily production volume is immense, cream yeast is used. Cream yeast looks similar to a yeast slurry. It is about 85% water and 15% S. cerevisiae yeast. Cream yeast only lasts for up to 10 days, so refrigeration and additional equipment during storage is necessary.

Another form of yeast widely used in commercial baking is compressed yeast. Compressed yeast is similar to cream yeast, but contains less liquid. It is generally 70% water and 30% yeast. Like cream yeast, compressed yeast has a very short life span. For this reason, compressed yeast is now less common, especially in developing countries.

Active dry yeast and instant yeast are common forms of yeast for baking at home. In many home recipes, both forms can be used interchangeably. The main difference between the two is that active dry yeast requires dehydration before use. Whereas instant yeast can be added and mixed directly with other ingredients. Instant yeasts also requires less time to rise.

One advantage of active dry yeast has a longer shelf life than other forms of yeast. It can last for a year at room temperature.

Winemaking

Wine is an alcoholic drink generally made from fermented grape juice. Like in brewing beer, the addition of S. cerevisiae yeast converts the sugar in the fruit into ethanol and carbon dioxide.

Some winemakers use wild yeast to ferment wine for more interesting complex flavors. Thousands of years ago, wines were fermented using wild or “natural” yeasts. They tend to be more active once the grapes have matured enough. However, one major flaw of using wild yeast is its unpredictable nature. And a lot of wild yeasts do not produce quality wine. Most of these yeasts belong in the Kloeckera and Candida genera.

In order to produce quality wines consistently, commercial wineries inoculate strains of S. cerevisiae yeast.

Throughout history, vintners or winemakers have used fruits (apple wine) other than grapes, vegetables, and grains (rice wine such as sake). But wine varieties made from these do not usually produce wine with qualities similar to those made from grapes. The main reason for this is that they contain less fermentable sugars and water to maintain proper fermentation.

Grapes are high in sugars. The initial sugar content of the grape juice dictates the alcohol level of the resulting wine. Unripe grapes contain predominantly glucose. Ripe grapes contain equal amount of glucose and fructose, both of which are fermentable sugars. Other sugars in the grapes in smaller amounts include pentoses, cellobiose, and galactose, all of which are unfermentable sugars.

After fermentation, the wine can have an alcohol or ethanol content between 11-13% on average. This depends on several factors such as the wine variety and the winemaker. For example, some winemakers intentionally stop the fermentation process before the yeast converts of all the sugars into alcohol. This results in a sweeter wine.

Other references

M. Shafiur Rahman (2007). Handbook of Food Preservation (2nd edition). CRC Press.

M. Wallert, K. Colabroy, B. Kelly, J. Provost (2016). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons, Inc.

J. Jay, M. Loessner, and D. Golden (2005). Modern Food Microbiology (7th Edition). Springer

O. Zaragoza, A. Casadevall (2021), Encyclopedia of Mycology, Elsevier.

The post Saccharomyces Cerevisiae Yeast In The Food Industry appeared first on The Food Untold.

Potassium bromate (E924) peaked in popularity in the 20th century for it improves the overall quality of baked products. It was until the 90’s when countries started banning the use of it in food products. Why is it banned? And are there any alternatives to potassium bromate during baking?

What Is Potassium Bromate (E924)?

Now that I have your attention, let’s define potassium bromate or KBrO₃ first. Potassium bromate, like the name suggests, is the bromate of potassium that comes in crystal or powder form. It does not have an odor and taste. Its E number is E924. The E numbers are numbers or codes that represent the food additives in the European Union. These E numbers are arranged according to their usage. Like for example E number 100 to 199 are food colorings. E number 900 to 999 are glazing agents, gases, and sweeteners. Although the European Union has banned KBrO₃ as a food additive.

Through a patent filed dated 1914, potassium bromate was first used in baked products. According to the patent, the application of haloic acids, oxidizing haloic salts, haloics salts of the alkali, and alkali earth metals during fermentation gives several benefits. These benefits include quality improvement of the baked product, increased product yield, less the amount of yeast needed, and shortened fermentation time. Bread that has been treated with KBrO₃ is unusually white, soft, and fluffy.

Today, potassium bromate is used in a wide variety of baked goods and other food products (beer and fish-paste products). But unlike before, there are not as many countries that permit it in food.

Why?

Potassium bromate, a carcinogenic potassium salt?

Like any other food additives, KBrO₃ has had its fair share of research regarding its safety. But in the 1970s, the Ministry of Health and Welfare of Japan commenced a series of carcinogenic testings on chemicals, including pesticides, medicines, and food additives. Among the chemicals selected for testing was KBrO₃ because of its mutagenicity and widespread use as food additive.

In 1978, a long-term bioassays of KBrO₃ found out that 2 years of oral administration of KBrO₃ is carcinogenic to rats and mice.

In 1982, a carcinogenic study involving 53 male and 53 female Fisher 344 rats was conducted. These rats were given KBrO₃ in water at concentrations of 0, 250 and 500 ml/liter for 110 weeks. But in week 60, 500 ml/liter was reduced to 400 ml/liter due to severe weight gain inhibition in male rats. Over the course of the study, immediate autopsy of the rats that died and survivors killed revealed that the incidence of tumors of the thyroid, kidney, and peritoneum was significantly higher in treated rats than in controls. The authors concluded that KBrO₃ oral administration was carcinogenic in Fisher 344 rats.

And in 2020, a study on the carcinogenic effect of potassium bromate on the tongue of adult male albino rats was performed. The study involved 60 adult male albino rats divided into three groups: control, experimental group I, and II. While the control group received distilled water, the experimental group I and II received 62 and 123 mg\kg KBrO₃, respectively daily for 2 and 4 months. The immunohistochemical results revealed a significant increase in the immunoreactivity of PCNA, and revealed dysplastic and carcinogenic changes in the experimental groups. The authors concluded that long-term administration has a carcinogenic effect, thereby a risk to public health.

What has become of the potassium bromate market?

Following the series of Japanese carcinogenic studies, the International Agency for Research on Cancer classified KBrO₃ a category 2B carcinogen (possibly human carcinogenic) in 1999. With that having said, we cannot really blame consumers if they avoid it. Bread is a daily food, right?

Unsurprisingly, the market for KBrO₃ is experiencing a sluggish growth, according to Transparency Market Research. The main reason for this is the shrinking market for the food additive. In fact, a lot of countries have banned the use of it in food products since 1990. The European Union does not allow KBrO₃ in food since 1992, since 1994 in the Philippines and Canada. Other countries that have blacklisted the additive include Argentina, Korea, Peru, Sri Lanka, Nigeria, India and China. The latter two were the ones of the last to prohibit KBrO₃ in 2005 and 2016, respectively.

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The United States, on the other hand, still allows potassium bromate in baked products in permissible limits. But despite the green light, the flour improver has consistently dropped in popularity as consumer awareness grows. One of the reasons for this is that the US Food and Drug Administration (FDA) has been urging bakeries and manufacturers to no longer use KBrO₃ in their products since the early 1990s. The FDA allows up to 75 ppm when added to whole wheat flour, and up to 50 ppm in white flour.

Checking of potassium bromate in flour and food

KBrO₃ remains a legal ingredient in flour and baked products in the United States. However, it is not surprising to know that more Americans prefer KBrO₃-free products. The American Bakers Association once said that most of their members have already stopped using bromated flour. Even so, it does not take away the fact that KBrO₃-treated baked goods are still in the market. In fact, the Environmental Working Group (EWG) reported that at least 86 baked and other food products include KBrO₃ as an ingredient. Including in the list are popular brands such as Weis Kaiser rolls, Hormel Foods breakfast sandwiches, and Goya turnover pastry dough. But manufacturers and bakeries are not to blame here— KBrO₃ is still allowed in the United States.

If you want to steer clear from baked products with bromated flour, make it a habit to read the label, as always. A product has been treated with KBrO₃ if the ingredients list includes the words “potassium bromate” and/or “bromated flour”. Another way to ensure safety is by purchasing products that say the words “bromate-free” on the label

Reading the label before purchase will help you make informed decisions.

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In the state of California, the local law requires manufacturers of baked products treated with KBrO to have a warning sign on the label, just like the graphic below.

potassium bromate to bear a warning sign on the packaging.

Alternatives to potassium bromate

KBrO₃ is very effective as a flour enhancer and dough conditioner. If not only for the possible adverse health effects, the demand for it would be off the charts. However, for bakers, there are other alternative ingredients that serve the same purpose.

In terms of bromate replacers, ascorbic acid (vitamin C) is a healthier alternative and is the most commonly used, even in large scale baking, Ascorbic acid can be purchased in synthetic or natural form. The FDA allows up to 200 ppm of ascorbic acid based on flour weight if used as flour improver and dough conditioner.

Another oxidizer is azodicarbonamide (ADA), which was patented in 1959. ADA can be applied 10 to 20 mg/kg of flour. In terms of speed, ADA is one of the fastest, reacting within a few minutes right after mixing of flour and water. However, it does not react on dry flour. Popular food chains including Wendy’s, McDonald’s and Burger King use ADA in their sandwich breads and burger buns.

The amino acids cysteine is a popular antioxidant. This amino acid also conditions the dough, increases its elasticity to help it rise during baking.

Other alternatives to bromate are enzymes and yeast derivatives.

Other reference:

H. Wieser, Bread Making (2nd Edition), Woodhead Publishing, 2012

The post What Is Potassium Bromate (E924) And Why Many Countries Have Banned It In Baked Products? appeared first on The Food Untold.

When you think about it, the term “cracker” may sound like a funny name for a baked product. The word “cracker” was coined in 1801 in Massachusetts, USA when American businessman Josiah Bent noticed that a batch of burning baked food, that is now called cracker, was making a cracking sound.

Today, almost all brands of crackers have holes. Have you ever wondered why they do? Why do Ritz crackers have 7 holes in them? Skyflakes crackers with 54? Are they for aesthetic? If the holes in the crackers attract consumers, then that is definitely a plus. The real reason why crackers have holes is that they aid in baking the crackers properly.

These well-positioned holes allow the steam to escape the process

During the cooking of the crackers, these holes allow the steam to escape the process. Without perforating the crackers, they would rise, just like your regular bread. And that is not a typical characteristic of a cracker, right? Doing so also helps the crackers become crisp, which adds more distinct flavor.

Further read: The Strange Reason Why Graham Crackers Were Invented

When making crackers, the dough is made into flat sheets. The sheets are then transferred to a section called a docker. A docker is like a huge cylinder of docker pins or spikes. As it rolls over the surface, the pins leave behind holes in the dough. Although a docker is commonly used in huge bakeries or food factories, there are also versions of dockers for the casual baking at home, like the photo below. Cool, right?

The position and the number of holes completely do not depend on which way they will look good. And they are not made at random places either. They vary largely on the size and the shape of the cracker. The baking ingredients and the baking temperature are also considered.

Placing the holes too close together will only result in a dry and hard cracker due to excessive steam escaping during cooking. Sometimes, the cracker eventually disintegrates. But holes that are too much far apart will result in rising in some parts of cracker. And since bubbles of air tend to expand whenever heated, the molecules will move faster, and eventually find their way on the surface. They may also explode, leaving behind marks that look like craters.

A dough with holes that are placed of uniform distance before loading it in the oven will result in crisp, tasty, and flat or thin crackers, just like how you like them.

The post Why Do Crackers Have Holes In Them? appeared first on The Food Untold.