Miscellaneous+ingrediant

Miscellaneous Ingredient... 1- Bleaching & maturing agent __**maturing agent**__ - addative that change the baking properties of flour - add to flour by miller - function -some is strengthen the gluten eg:-** potassium bromate ** and ** ascorbic acid ** - used in hard wheat flour - some weaken the gluten __**Bleaching agent**__ - whiten carotinoids - flour bleaching agent - eg:- **Benzoyl peroxide** (in all type of flour) and **Chlorine gas (**used in cake flour only)

2- Dough Condentioner - also known as dough improver - off white dry - Granular product that look similar to flour - used in production of yeast-raised product - contain of mix of ingredients. -used when good gluten development is necessary for high volume and fine crumb.

__Brand of dough conditioner that contain:-__ - DATEM (diacetyl tartaric acid ester of monoglyceride) and calcium stearoyl-2-lactylate - high water absobtion and gluten strength eg:- Calcium carbonate- optimizing gluten development by adjusting water hardness and pH. - Monocalcium phosphate = high water hardness low pH = an acid salt and present in many baking powder. - strengthen eg:- potassium bromate, ascorbic acid, potassium iodate and ADA - high gluten strength -eg:- Amylase -improve yeast fermentation and browning - to delay staling eg:- L-cysteine - Break/ block bonds in gluten such as in pizza dough.
 * a. Emulsifier**
 * b. Salt and acids**
 * c. Maturing agent**
 * d. Yeast food**
 * e. Reducing agent**

3- Humectants. - hydroscopic substance that promote retantion of water - used to keep food product moist. eg;- polyols(used in low and intermediate moisture food), glycerine (used in dried fruit), sorbitol, propylene glycol and polydextrose. - high lavel humactant, the blender the humactant required.

4- Anticaking agent - is a table salt used in eg:- dried milk, egg mixes, sugar product and flour. - salt eg:- calcium carbonate, magnesium carbonate and calcium silicate - to keep product from forming lump. - making it better for packaging, transport and consumer.

5- Chelating agent - it bind with metal ion making them unavailable for the destructive reaction - problem that it can shorten the product shelf life. - metal ion- promote deterioractive reaction in food.

6- Leavening agent - Gives bread, cakes, muffin, pancakes, cookies to ability to rise and have high volume. - achieved by fermentation that release carbon dioxide. - composed of **yeast strain saccharomyces cerevisiae**.