RESEARCH CONCERNING THE EFFECTS OF OXIDIZING AGENTS USED IN THE MILLER'S AND BAKING INDUSTRY
Lucica Nistor, Camelia Hodosan, Andra Suler, Daniela Ianitchi, Victoria Gratziela Bahaciu
In the milling and baking industry, the oxidizing agents are used to improve processes of dough rheology coming from weak gluten flour. These have the capacity to retain gases, allows to maintain dough shape after being modeling, and also the structure and the color of the inside bread. In this work, the effects of oxidizing agents on dough, has been plained.
Key words: oxidizing agents, dough rheology, gluten