Bakery - Improvers - correctors or regulators
These terms are used in bakery to designate all the natural or synthetic products which correct the defects of flour or facilitate the operations of bread making.
These terms which have no legal definitions refer to the food additives, processing aids and adjuvants.
Adjuvant: Substance of natural origin making it possible to correct, improve or facilitate the manufacture of a given product. The adjuvants listed in bakery are:
- gluten
- malt flour
- broad bean flour
- soy flour
- deactivated yeast.
For your information: Deactivated yeast is a reducing agent, that is to say it decreases the strength of the flours and softens the pasta (it has the same role as autolysis).
But beware, an excess will make the dough sticky and therefore not machinable.
Food additives in bakery : The additive is a substance, or a mixture of substances other than an ingredient, added voluntarily to foods at different stages of their manufacture and that these derivatives directly or indirectly become a component of these foods. All food additives are coded as follows: E followed by a 3-digit number.
Example: Theascorbic acid is an additive because it includes a European code E300.
The codification of the European Union uses the following numbers:
- colorants E 100 to E 199
- preservatives E 200 to E 299
- antioxidants E 300 to E 399 (or anti-oxygen)
- emulsifiers, thickeners E 400 to E 499.
Processing aid: These are substances which, like additives, do not usually constitute food ingredients but which intervene during the preparation of a food.
Currently, all e are classified as processing aids.
Anything that ends in "ase" is an enzyme.
Example: amylase.
Currently and for several years, the legislation on the employment of food additives in breadmaking is European. French legislation is no longer in force. Some definitions, are given to you with the authorized improvers which follow the additives directive 95/2 / CE
Le traditional French bread : For this type of pain, only four adjuvants are authorized (bean flour, soy flour, malt flour et gluten) and a technological aid: fungal alpha-amylase.
Le pain fluent French;
Allows 14 additives, that is to say:
THEacetic acid and its salts 4
THELactic acid and its salts 4
THEascorbic acid and its salts 4
La lecithin (E 322) 1
Mono and diglyceridesFatty acids (E 471) 1
Total: 14
For your information ;
The role of the E 471 is to fight against blistering of the crust in controlled growth, to improve the tolerance of pasta, to give a texture finer at the mie and has an action anti-reassuring.
The additives :
Broad bean flour
Soy flour
gluten
Malt flour
Vinegar food (for the fight against pain spinning)
Yeast deactivated
- Certain technological aids:
Example: thefungal alpha-amylase.
7 processing aids are authorized for the pain current French.
Le pain made exclusively from the following ingredients: wheat flourwater yeast ou fermentation agent et salt.
We are authorized to use 18 additives, that is to say:
- the 14 additives authorized for pain fluent french
- and 4 esters (E472a, d, e, f) which are emulsifiers.
But on the other hand, adjuvants and processing aids are not authorized.
For other types of painsmore than a hundred additives, processing aids and adjuvants can be used.
Improvers authorized in milling and baking:
In flour milling, there are 6
- broad bean flour
- soy flour
- malt flour
- wheat gluten
- fungal amylase
- ascorbic acid.
The table below shows very clearly that the pain of French tradition made only by artisans is the healthiest for consumers and the environment.
Food additives - details on the principle of transfer: Food additives can either be added by a food professional to his product, or be present in one of the raw materials used in the manufacture of this product. In the latter case, they are called transfer additives. Regarding the mention of these transfer additives on the labeling of the product made from the raw materials containing them, the general rule is the labeling obligation. The non-indication is, according to the Administration, the exception which must be limited to cases where the absence of any technological function of the additive in question in the finished product is demonstrated.
The content of the additive in the finished product is only one of the elements to be taken into account in order to assess the absence of technological effect. It should be noted that the applicable Community regulations on food additives set relatively few limit values (for example, 10 mg / kg or 1 for sulphites).
It is also necessary to distinguish the case of products where there is an intimate mixture of the constituents (for example a mash potatoes), products where the elements of the mixture remain distinct (a pizza for example). In the case of assembly products such as pizzas where additives are used in the ingredients (colorants, texturizers, preservatives, etc.), the action of the additive remains in the ingredient which thereby retains its properties (color, texture, preservation). It seems logical to the Administration to assess the technological value in the relevant part of the finished product, for example in the ham placed on the pizza. For products made up of an intimate mixture, it is not always easy to determine up to which dose an additive has a technological effect. The situations should be examined on a case-by-case basis (Adm. Opinion, BlD 1999, n0 10, p. 1, if) 99-266).
In order to properly label, the professional must have a precise knowledge of the food additives present in the various raw materials used (using technical sheets, specifications from its suppliers). Then, he must assess whether, due to the technology used, the nature of the mixture carried out, the role of this additive, the quantity present, the additive thus provided by a raw material continues to play a technological role in the finished product. . The absence of a technological role in the finished product must be able to be demonstrated by the professional. In the absence of any element of justification for this lack of technological effect, the presence of this transfer additive should be mentioned in the list of ingredients of the finished product (name of the category of the additive followed by its EC number or his name).
- Quality option - January 2000 - n 179 2388
- Quality option 32180
- Food additives details of the transfer principle.
According to the Ministry of the Economy, Finance and Industry (DGCCRF), the additive is a substance which, added in small quantities to another, allows its properties to be modified.
The food additives are classified into 4 categories which aim to:
* to help conservation by preventing the presence and development of undesirable microorganisms (for example: molds or bacteria responsible for food poisoning).
These food additives are called preservatives.
* to avoid or reduce the phenomena ofoxidation which among other things cause rancidity of fat or browning cut fruits and vegetables.
These additives are called, anti-oxygen.
* to restore to foods, to strengthen or impart coloring and to strengthen their taste.
Those are the colorants.
* to improve the presentation or the hold, these are the texture agents where we find the emulsifiers, stabilizers, thickeners and gelling agents.
Additives must appear on the labels of food products using a code preceded by the name of the category. For example [dye E102]
* E: code used at European level
* 100: colorants
* 200: preservatives
* 300: agents antioxidant
* 400: texture agents
Color:
White: E170, E171.
Blue: E130, E131, E132.
Brown: E150.
Yellow: E100, E101, E102, E103, E104.
Solid yellow: E105.
Black: E151, E152, E153.
Various shades: E160, E161, E162, E163.
Orange: E110, E111.
Red: E120, E121, E122, E123, E124, E125, E126, E127.
Green: E140, E141, E142.
- To avoid: (which in our opinion should be withdrawn from circulation): E220 / E221 / E222 / E223 / E224 / E225 / E226 / E227 / E250 / E251 / E252 / E270 / E290 / E311 / E312 / E320 / E321 / E338 / E339 / E340 / E341 / Sodium ferrocyanide / Potassium ferrocyanide / Iron manganitrile.
- Carcinogenic: (which in my opinion should be withdrawn from circulation): E123 / E142 / E210 / E211 / E212 / E213 / E214 / E215 / E216 / E217 / E218 / E236 / E237 / E238 / E239
- Dangerous: (which in our opinion should be withdrawn from circulation): E102 / E103 / E105 / E110 / E111 / E121 / E123 / E124 / E142 / E152 / E210 / E211 / E212 / E213 / E214 / E215 / E216 / E217 / E218 / E236 / E237 / E238 / E239 / E240 / E241.
- Prohibited in France: E103 / E105 / E111 / E121 / E123 / E125 / E126 / E130 / E152 / E236 / E237 / E238 / E239 / E240 / E241 / E260 / E261 / E262 / E263 / E280 / E281 / E307 / E308 / E309 / E480 / E481 / E482 / E483.
- Slows down digestion: E290 / E338 / E339 / E340 / E341 / E450 / E460 / E461 / E462 / E463 / E464 / E465 / E466 / E470 / E471 / E472 / E473 / E474 / E475 / E476 / E477.
- Suspect: E104 / E122 / E123 / E124 / E127 / E130 / E131 / E132 / E141 / E142 / E150 /.? E151 / E171.
- Toxic: E151
Additives that can be used in baking:
1 The food additive: We call food additive any substance which is not used as a basic ingredient, with or without nutritional value, and whose intentional addition to foodstuffs, is made for technological purposes.
This substance is used to preserve, or strengthen, certain qualities of the product.
Terms used for bakery:
2 adjuvant : It is a substance of natural origin, which makes it possible to correct, improve or facilitate the manufacture of a product.
(Example : broad bean flour ; soy flour ; malt flour ; gluten)
3 Technological assistant : It is a substance which is used in order to preserve or strengthen the qualities of the product, the technological aid is not found in the finished product, because it is destroyed by cooking. (Enzymes)
4 Improver ~ regulator: These terms are used to designate the mixture of natural or synthetic products, which make it possible to correct the defects of certain flours or to facilitate certain types of bread-making.
The improver or regulator may include as a mixture: additives, adjuvants and processing aids.
5 L 'ascorbic acid (E300) (additive) is a synthetic vitamin C (oxidant)
- increases the strength of the pasta
- increases the tenacity and elasticity of the dough
- increases the tolerance of the dough pieces during the primer
- improves the machinability of dough
- slows down enzymatic actions
- allows to reduce the duration of the pointing
Disadvantages: if excess
- excess force, loss of extensibility of the dough pieces
- crust de pain dry and pale
- excessive drying of the pain
The 6 malt flour (adjuvant)
- amylases and maltose, are obtained after germination by cereal
- activates fermentation
- promotes amylolysis (hydrolysis of starch to maltose)
- increases the coloring of the crust of the pain
- improves the conservation of pain
- corrects a all-purpose flour lacking amylases
Disadvantages if excess:
- sticky and oozing pastes
- pasta that loosens
- very strong coloring of the crust (blushing)
- mie sticky
7 L 'fungal amylase (Aspergillus Niger or Orizae) (Technological aid)
Obtained from molds grown on starch.
It has the same action as malt, but they are destroyed at the start of cooking. pain ; which reduces the risk of overdose.
The 8 soy lecithin (E.322) (Addendum)
Emulsifying fatty substance
- improves the extensibility of the dough pieces
- decreases the porosity of pasta
- increases the smoothness of the crumb
- reduces oxidation of dough during kneading
- dosage: 3g / kg of flour
Disadvantages (if excess):
- too stretchy pasta
- crumbs bread oily.
The 9 deactivated yeast (reducing agent) (adjuvant)
Ferments, which can no longer ensure fermentation; and whose proteases (glutathione) are released in the dough.
- decreases the tenacity and elasticity of the dough
- improves the smoothness of the dough during kneading
- increases the extensibility of the dough pieces.
10 Le gluten de wheat (Additive)
(Already constituting the all-purpose flour)
- increases the baking strength of the dough
- increases the elasticity of the dough
- decreases the porosity of the dough pieces
- improves the hydration of the flour
Disadvantages: if excess
- excess tenacity of the dough
- decrease in the volume of pains
- characteristic defects of excess force.
The 11 broad bean flour ou soy flour (Additive)
Added in milling
- brings e oxidising
- improves the strength of the dough
- increases the volume of pains
- activate the fermentation paste
- promotes the coloring of the crust
Disadvantages (mainly in kneading intensified):
- excessive bleaching of the pulp and crumbs bread
- alteration of the flavor and flavor of the pain
Dosage: bean 2%; Soybean 0,5%
12 Le glycerol monostearate (E 471) (Addendum)
Data-esters (472a; 472d; 472e)
Mono and diglycerides of Fatty Acids (E471; E472)
- reduce blistering of the crust of the pain in controlled growth
- increase the tolerance of pasta
- increase the smoothness of the crumb
- increase the volume of pains
Disadvantages (proportional to the dosage)
- crumb of fatty bread
- decrease in crispness of the crust
- denaturation of the taste of pain
13 L 'citric acid (E330) (Addendum)
Use limited to the manufacture of Rye bread
- decreases the stickiness of the dough
- improves the conservation of Rye bread
Dosage 0,5% of the all-purpose flour.
14 Le calcium propionate (E280, E281, E282.) (Addendum)
Fungicide, used in industry only for packaged products.
- fight against mold
Disadvantages:
- Odour unpleasant when opening the packaging
- alteration of the flavor and the flavor of the product
15 The fungal hemicellulases (Technological aid)
Enzymes obtained from mold
- they have the same type of action as deactivated yeast.
- they are destroyed by cooking (they are therefore not listed on the label)
16 The glucoses oxidases fungal (Technological aid)
Enzymes obtained from mold
- they have the same type of action as theascorbic acid
- they are destroyed by the baking (they are therefore not listed on the label).