Redox Agents in Baking Products

Using of tested ks of gluten proteins in preparing of dough for confectionary production. Effects is attributed the action of the additives (redox agents) that have at their optimum from 12 in 20 ppm, which affect in decreasing of the dough resistance increasing extension ranged. The activity of the additive has a correlative connection with cultivars of the wheat and radius of flours. Besides using of redox agents in quality improving of bakery products, also in this study are experimented adding in wheat flour with soy flour and rise bran in order to increase nutritional values. In this study, it shows the chemical-technological effect of soybean mixtures in reports 7%, 12%, 16% and 22%. Tests with pharinograph have shown some changes in the incorporation of soy flour with wheat flour, such as increasing of water absorption and dough weakening. Addition of stabilized rise bran to wheat flour generally impacts the mixture positively, resulting in higher water absorption capacity and inferior performances in dough stability.