Improvers
Baking agents (including baking aids ) are liquid, cream-like, powdery or paste-like substances that are added to the dough of bread or baked goods . The purpose of their use is to facilitate the processing of the dough or a mass , to ensure consistent product quality, to compensate for the changing processing properties of the raw materials and to increase the quality of the products. Since 1972 the legally prescribed designation in Germany has been "Backmittel", previously it was "Backhilfsmittel"; Both terms are common in Austria. The difference to flour treatment agents is, among other things, the place of use. Flour treatment agents are added to the flour mill in order to deliver wheat and rye flours of consistent quality (or with a special specification) to bakeries and bakery manufacturers.
Typical ingredients of a baking agent for wheat baked goods are: swelling flours , swelling starches, hydrocolloids , emulsifiers , wheat gluten (gluten) , malt flour , sugar, phosphates , enzymes , ascorbic acid , acidulants , milk powder , whey powder and cysteine .
Most of the ingredients in the baking agent must be declared: either with their chemical name or the associated E number . The sale of unpackaged baked goods is excluded. Here, however, the customer can request a list of all additives, including baking agents, for viewing.
The baking agents are different in their composition. That is why they are divided into baked goods groups or according to their effect (preservation, freshness):
- "Baking agents for breads containing rye flour and meal and other baked goods"
- "Baking agents for wheat bread and fine baked goods"
- "Baking agents to improve the shelf life and freshness of all baked goods" - for example with guar gum , xanthan , carrageenan
- "Baking agents for bread rolls (yeast biscuits) - for example enzymes , emulsifiers , malt , ascorbic acid "
- "Baking agents for bread - for example dough acidifiers such as lactic acid or citric acid , spring flours or thickeners "
- "Baking agents for toast and white bread - for example dextrose , ascorbic acid , enzymes , emulsifiers "
- "Baking agents for yeast pastries - for example dough acidifiers such as lactic acid , malt flour, amylases "
- "Baking agents for sand and biscuit masses - for example whipping agents such as mono- and diglycerides of fatty acids "
- "Baking agents for the preservation of baked goods (protection against mold and against stringing ) - sorbic acid , propionic acid "
The quantities used depend on the intended use of the baking agent and are specified by the baking agent manufacturer in the instructions for use (including mandatory declaration).
Individual evidence
- ^ Burghard Kirsch: Milling technology, materials science. Composition, study, evaluation and use of grain and grain products . 8th edition. Bayerischer Müllerbund, Munich 2016, ISBN 978-3-9812436-6-6 .
- ^ Keyword food, 3rd edition. 2010, aid infodienst eV, ISBN 978-3-8308-0935-7 .