以下是引用leuven在2005-5-24 2:09:00的发言：
for bread making, a certain degree of oxidation of the flour is wanted; as an alternative to natural oxidation, several additives can be used. frequently used additives are azodicarbonamide, ascorbic acid and potassium bromate.
Azodicarbonamide is believed to act through the conversion of sulfhdryl groups in gluten proteins to disulfide bridges and thus crosslinking. it only works upon actual formation of the dough.
你的意思是指氧化是必然发生和需要的,但加入添加剂的作用是什么呢?我更想知道的是怎么样确定面粉的成熟期来稳定产品的品质.
thanks! and i hope u can give me a help, where are u now? are u in EU ,USA ,or UK?
