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Home > Food Additives > Flour Treatment Agent (Find 4 items)

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Flour Treatment Agent

Glutens

(8002-80-0)
Special breakfast foods and other cereals and foods, cattle food, adhesives, production of certain amino acids. Gluten is a protein complex formed when water is kneaded with wheat flour which brings about the removal of a large portion of the starch. it forms the elastic framework of dough, entrapping the gas produced by the fermentation of leavening action which results in a risen dough of desired loaf volume and structure. gliadin is of lower molecular weight and provides extensibility as

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Glutens, corn

(66071-96-3)
Nutrition enhancer (protein supplement); tissue improver; flour strong gluten agent.

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Sodium stearyl fumarate

(4070-80-8)
BinderSodium stearyl fumarate: Used as a lubricant for tablets and capsules. The usual amount is 0.5 to 2.0%. It is also used in some foods. It is a hydrophilic lubricant, soluble in water, but its solubility is significantly affected by water temperature. The solubility in water at 25°C is very small. When the amount is slightly larger, white floating matter (sodium stearyl fumarate) will appear on the surface of the effervescent solution, which will affect the solution Appearance and taste.

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Hydroxypropyl distarch phosphate

(53124-00-8)

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Flour treatment agents are a class of additives that brighten flour and improve the quality of baked products. The agents mainly include flour bleaching agent, flour gluten agent, flour reducing agent and flour filler. "Flour Treatment Agent" on ECHEMI mainly supplies raw materials for flour treatment agents.

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