B4FV-16-C or with an integrated FSAT dial thermometer can b Bevel-helical gear box B4

Flender/Flender Gear Units/Bevel-helical gear box B4

y, the protein quality can be further improved through the oxidation process of the our. The effect of the our oxidation process is described next. 3.4.1.5 Flour Oxidation The oxidation process strengthens the our by increasing its resistance. Increased resis- tance with good balance of extensibility improves the thinlm-forming properties of the gluten when stretched, thereby, allowing it to retain the expanding gas bubbles in thedough. Some of the common oxidizing agents used as our additives will be discussed. 3.4.1.5.1 potassium bromate. Potassium bromate has been recognized as the most popular and effective oxidant in treating our to improve its baking properties. Itseffectiveness has been thought to stem from its being slow-acting improver, and its economical cost makes it even more attractive. Its action extends throughout the baking process, including in the oven where desirable increase in volume, referred to as oven jump , is obtained. There are some other oxidizing agents for which action is considered to be limited only up to the mixing stage. Potassium bromate, however, is banned in many countries, including Canada, and the list is growing because it is carcinogen. Some studies have indicated that it doesnot break down completely to form potassium bromide; thus, there is residual potassium bromate that can be detected in bread. 3.4.1.5.2 azodicarbonamide. Many years ago, it was common practice to keep our in storage to naturally age or mature it to whiten and to improve its functionalproperties. Flour is still matured that way in some countries; however, it is quite common 3 Sarkar nowadays to mature our articially by using additives such as azodicarbonamide (ADA). It is not economically viable to hold the our in the bin for 3 weeks. Also our storedin the bin for longer period is likely to become infested. The common application ratefor ADA is 4 ppm. At this level it acts as maturing agent and helps maintain uniformityin our quality relative to w