Dough Conditioning Agents

Encapsulation technology has been applied to conditioners for protection and to control activity until the optimum point in the baking cycle is reached. Ascorbic acid, which is used as an oxidizing agent in strengthening and conditioning bread doughs, is unstable in the presence of water and degrades rapidly. Encapsulated ascorbic acid can be added to typical prefermenting broths with minor loss of potency, through the fermentation stage. During baking the hydrogenated vegetable oil coating melts, releasing the ascorbic acid for its conditioning-strengthening effect at the stage where it is most effective (27).

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