176 TECHNOLOGY OF CEREALS Netherlands, 200 mg/kg in Canada, Denmark, other than wholemeal; higher levels(up to Italy, Spain, the U.S.A. and the U. K, 300 mg/kg 300 mg/kg)are permitted in certain biscuit fours in France. No maximum level is specified in Use of L-cysteine is permitted in Denmark(up Australia, Greece, Portugal, Germany since to 25 mg/kg), Germany(up to 30 mg/kg), belgium ascorbic acid is reckoned to be quite safe, although (up to 50 mg/kg), Australia, New Zealand and it is under scrutiny by the COt. Use of ascorbic the Netherlands(up to 75 mg/kg), Canada (up to acid is also permitted in Japan, New Zealand and 90 mg/kg) and Sweden (up to 100 mg/kg) Sweden L-Cysteine is not mentioned as a permitted addi NH2CONNCONH2;ADA,)is a flour maturing Portugal, Spain or the U.S.A,V,, luxembourg Azodicarbonamide (1, l'azobisfc formamide tive in Fr ent aturox Cysteine accelerates reactions within and as 'ADA 20%'CAK20).'Maturox' contains between molecules in the dough which lead to an either 10% or 20% of ADA; ' Genitron'contains improvement in its viscoelastic and gas- holding 20% or 50% of ADA, dispersed in an excipient, properties. These reactions normally take place generally calcium sulphate and magnesium car- slowly during bulk fermentation but with the bonate. The particle size of Ada is generally 3- addition of cysteine the bulk fermentation period 5 um. It was first used in the U.S.A. in 1962 can be eliminated. Cysteine, which is a rapi (maximum permitted level 45 mg/kg on flour acting reducing agent, is used in the ADd weight). When mixed into doughs it oxidizes the conjunction with slow-acting oxidizing agents, ulphydryl(-SH) groups and exerts an improving such as ascorbic acid and potassium bromate action. Oxidation is rapid and almost complete (where permitted) or azodicarbonamide, which in doughs mixed for 2.5 min Short mixing times complete the 'activation' commenced by the are thus appropriate. The residue left in the flour cysteine. The dough-softening action of cysteine oduce drier, more cohesive dough than that of fully developed dough e is biurea. flour treated with ada is said reduces the work input required for the production treated with chlorine dioxide, to show superiority in mixing properties, and to tolerate higher water Blending for improver treatment absorption. An average treatment rate is 5 mg/kg n four weight) in bulk fermentation and low The principles applied to bleaching fours of peed mixing methods of baking, and 20-25 different grades also apply to improver treatment mg/kg(on flour weight) in the high-speed mixing (cf. Table 7.1). Chorleywood Bread Process(CBP). The agent does not bleach, but the bread made from treated Emulsifiers and stabilizers structure. The use of ADa has been permitted, to 'Emulsifiers'and'stabilizers'are any substances a maximum level of 45 mg/kg, in the U. K. since capable of aiding formation of (emulsifiers )or 1972. Its usage is also permitted in Canada, New maintaining(stabilizers) the uniform dispersion Zealand and the u.s.A. but not in Australia or of two or more immiscible substances. Flours, in EC countries other than the U. K.(1989) sold as such. are not allowed to contain emulsifiers L-Cysteine is a naturally occurring amino acid, but the following are permitted by the bread and is used in the Activated Dough Development Flour Regulations(1984)to be included in bread: process(ADD)(cf Ch 8), in which it functions E 322 lecithins; E460 a-cellulose(permitted only as a reducing agent The addition of L-cysteine in bread for which a slimming claim is made); (in the form of L-cysteine hydrochloride or E466 carboxymethyl cellulose, sodium salt(per L-cysteine hydrochloride monohydrate) to bread mitted only in bread for which a slimming claim doughs, for this purpose, is permitted by the is made); E471 mono- and di-glycerides of fatty Bread and Flour Regulations 1984 in the U. K. acids; E472(b) lactic acid esters of mono- and to a maximum level of 75 mg/kg in bread flours di-glycerides of fatty acids; E472(c) citric acid176 TECHNOLOGY OF CEREALS Netherlands, 200 mg/kg in Canada, Denmark, other than wholemeal; higher levels (up to Italy, Spain, the U.S.A. and the U.K., 300 mg/kg 300 mg/kg) are permitted in certain biscuit flours. in France. No maximum level is specified in Use of L-cysteine is permitted in Denmark (up Australia, Greece, Portugal, Germany since to 25 mg/kg), Germany (up to 30 mg/kg), Belgium ascorbic acid is reckoned to be quite safe, although (up to 50 mg/kg), Australia, New Zealand and it is under scrutiny by the COT. Use of ascorbic the Netherlands (up to 75 mg/kg), Canada (up to acid is also permitted in Japan, New Zealand and 90 mg/kg) and Sweden (up to 100 mg/kg). Sweden. L-Cysteine is not mentioned as a permitted addi￾Azodicarbonamide (1,l ’azobisformamide; tive in France, Greece, Italy, Luxembourg, NH2CONNCONH2; ‘ADA’) is a flour maturing Portugal, Spain or the U.S.A. agent, marketed as ‘Maturox’, or ‘Genitron’, or Cysteine accelerates reactions within and as ‘ADA 20%’ (‘AK20’). ‘Maturox’ contains between molecules in the dough which lead to an either 10% or 20% of ADA; ‘Genitron’ contains improvement in its viscoelastic and gas-holding 20% or 50% of ADA, dispersed in an excipient, properties. These reactions normally take place generally calcium sulphate and magnesium car- slowly during bulk fermentation but with the bonate. The particle size of ADA is generally 3- addition of cysteine the bulk fermentation period 5 pm. It was first used in the U.S.A. in 1962 can be eliminated. Cysteine, which is a rapid- (maximum permitted level 45 mg/kg on flour acting reducing agent, is used in the ADD in weight). When mixed into doughs it oxidizes the conjunction with slow-acting oxidizing agents, sulphydryl (-SH) groups and exerts an improving such as ascorbic acid and potassium bromate action. Oxidation is rapid and almost complete (where permitted) or azodicarbonamide, which in doughs mixed for 2.5 min. Short mixing times complete the ‘activation’ commenced by the are thus appropriate. The residue left in the flour cysteine. The dough-softening action of cysteine is biurea. Flour treated with ADA is said to reduces the work input required for the production produce drier, more cohesive dough than that of fully developed dough. treated with chlorine dioxide, to show superiority in mixing properties, and to tolerate higher water Blending for improver treatment absorption. An average treatment rate is 5 mg/kg (on flour weight) in bulk fermentation and low- The principles applied to bleaching flours of speed mixing methods of baking, and 20-25 different grades also apply to improver treatment mg/kg (on flour weight) in the high-speed mixing (cf. Table 7.1). Chorleywood Bread Process (CBP). The agent Emulsifiers and stabilizers does not bleach, but the bread made from treated flour appears whiter because of its finer cell structure. The use of ADA has been permitted, to ‘Emulsifiers’ and ‘stabilizers’ are any substances a maximum level of 45 mg/kg, in the U.K. since capable of aiding formation of (emulsifiers) or 1972. Its usage is also permitted in Canada, New maintaining (stabilizers) the uniform dispersion Zealand and the U.S.A., but not in Australia or of two or more immiscible substances. Flours, in EC countries other than the U.K. (1989). sold as such, are not allowed to contain emulsifiers L-Cysteine is a naturally occurring amino acid, but the following are permitted by the Bread and is used in the Activated Dough Development Flour Regulations (1984) to be included in bread: process (ADD) (cf. Ch. 8), in which it functions E 322 lecithins; E460 a-cellulose (permitted only as a reducing agent. The addition of L-cysteine in bread for which a slimming claim is made); (in the form of L-cysteine hydrochloride or E466 carboxymethyl cellulose, sodium salt (per￾L-cysteine hydrochloride monohydrate) to bread mitted only in bread for which a slimming claim doughs, for this purpose, is permitted by the is made); E471 mono- and di-glycerides of fatty Bread and Flour Regulations 1984 in the U.K. acids; E472(b) lactic acid esters of mono- and to a maximum level of 75 mg/kg in bread flours di-glycerides of fatty acids; E472(c) citric acid