The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

flour additives

Caner usta's picture
Caner usta

flour additives

Dear bread lovers,

I am baking my own bread for several years and consider myself a not bad amateur.

while i was checking the ingredients in several suppliers i happen to emulgators. one of them  Mono Diglisridlerin Mono Diasetil Tartaric Acid (E472 a) is said to improve the texture.

Can anybody help me ? What is this ? How much do i need to add to my dough?

Thanks in advance.

 

 

 

 

 

JeffRo's picture
JeffRo

Tartaric acid is a salt found in cream de tartar.

It is often added to a recipe along with baking soda (sodium bicarbonate). When these two combine with moisture the reaction produces carbon dioxide. So this will have a leavening effect, giving the bread some rise.

I would not use much. Only about 1/4 tsp (1 gram) for a average size loaf.

 

Caner usta's picture
Caner usta

thank you, i will share the result.

richkaimd's picture
richkaimd

See this:  https://de.wikipedia.org/wiki/Emulgator

I have been baking bread at home for almost 40 years.  I have never used an additive.  For home baked bread it simply isn't necessary.

All you need is flour, water, salt and yeast.  Learn to use all the flours you can find in different combinations, especially paying attention to their differing amounts of gluten protein.  The other additives you can use are also basic foods, like eggs, spices, sugars, and milk.

 

Caner usta's picture
Caner usta

thank you for your sincere advice but curiosity kills the cat :)