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bromate, ascorbic acid in various combination with ADA has been tried with some success. The maximum allowable limit for ascorbic acid is 2 ppm and, in some situations, it may be added very close to its upper limit as bromate replacer. 3.4.1.5.3 reducing agent. Oxidation is particularly helpful when gluten is much more extensible in relation to its resistance. Some ours have strong gluten withmuch higher resistance and low extensibility. To improve gas retention properties in theseours, gluten has to be made more extensible (mellow) to enable appropriate stretching of gluten without breaking. In such case, our is treated with reducing agent. -Cysteine hydrochloride is commonly used for such purposes. Proteolytic enzymes, such as proteasemay also be used for such application. -Cysteine hydrochloride is also added at the mill level for specic ours. It is highly corrosive in pure form and, therefore, would be diluted to form stabilized, noncor-rosive premix. It helps reduce mix time and mellows the dough by making it more extensi-ble. In Canada its addition is allowed at the mill level, whereas in the United States, it is allowed only at the bakery level. Although the maximum allowable limit is 9 ppm, the typical addition rate would be 2 ppm. Extensibility in pizza and tortilla doughs isimportant; therefore, it is added at higher levels. In bread ours, it is used primarily in aspecic baking application referred to as no-time dough . Grain-Milling Operations 3 Table 1 Flour Additives Commonly Used in Canadaa Maximum permitted Physical Application Flour additive level state rate (ppm) Purpose Azodicarbonamide 4 ppm Powder 2 Maturing and oxidation Chlorine Sufcient for Gas 1 Bleaching, maturing bleaching Benzoyl peroxide 1 ppm Powder 5 BleachingAscorbic acid 2 ppm Powder 7 Improver, oxidantl-Cysteine (hydro- 9 ppm Powder 3 Mix time reducer/relaxer chloride) Fungal -amylase As required Powder As required Diastatic supplement aSource : Flour Treatment Agents table publ