The Dictionary of Bread Additives

Introduction:

Today, in the industrial world of baking, there are several different additives that are placed into baked goods to either provide nutrients, or provide prolonged life. Some of these additives are beneficial to the human body while others may damage it. Below you will find a list of various additives that are used in baked goods both industrially and at home.

Have you ever wondered how companies who make bread prevent their bread from forming mold while it is shipped from the factory to grocery stores? They use different additives to achieve the results they desire. Below you will read about some of the key additives used in the baking industry today.

Acesulfame-K

Acesulfame-K is an artificial sweetener manufactured by Hoechst, a Germany chemical company. It is about 200x sweeter than any form of sugar. In the U.S, it is used in sugar-free baked goods, chewing gum, and soft drinks. There are two rat studies that suggest that Acesulfame-K causes cancer. In 1996 the Center for Science in Public Interest urged the FDA to retest the compound. It is also important to note that large doses of acetoacetamide, one of the breakdown products, have shown thyroid infections in rats and dogs.

Alpha Tocopherol

Alpha Tocopherol is a form of vitamin E that is absorbed by the human body. It is very abundant in rice, whole wheat, and vegetable oil. Vitamin E prevents oils from going bad, and recent research also concludes that large quantities of Vitamin E may lower the risk of heart disease.

Brilliant Blue FCF

BB-FCF and is a colorant for different types of foods. It is noted by using the "E" Number E113, it is soluble in water. It is normally harmless to humans. It is commonly found in many every-day foods.

Ascorbic Acid

Ascorbic Acid is another name for Vitamin C. It is commonly used in baked goods and fruit drinks to enhance the nutritional values of the food. It also helps to prevent the loss of color by reacting with any excess O₂. Vast amounts of ascorbic acid have been proven to lower the effects of the common cold. In the baking industry, ascorbic acid helps to create an acidic environment (PH=6) which naturally helps yeast work more efficiently. It also serves a dual purpose of being a preservative since it stops mold and bacterial growth.

Calcium Propionate

Calcium is a beneficial mineral and therefore calcium propionate is added to bread to prevent mold growth on bread. It is mainly used in the baking factories due to it being a faster method of cleaning bread. Factory bakers use this additive to skip the traditional step of cleaning blades with vinegar. There have been reports of misuse in the industry, but no significant studies have been conducted.

Calcium Stearoyl Lactylate/Calcium Stearoyl Fumarate

These two additives are often placed in dough to strengthen it. It is mainly used in factory baking to produce better uniformity and a greater volume of product.

Glucose (Carbon Source)

Glucose is a necessary element to all living creatures. The form that is used in bread, Dextrose (D-Glucose), contributes to the color of the bread. This happens because when Dextrose is heated where it produces a brown color. Glucose is a monosaccharide sugar which is used by living cells for cellular respiration. It is soluble in water and found as a white solid crystal in solid form. Glucose is composed of 6 carbon atoms, 12 hydrogen atoms and 6 oxygen atoms. Due to its carbon count, it is referred to as a aldohexose, a reducing sugar.

Inulin

Inulin is a soluble fiber that stimulates friendly bacteria growth in the large intestine. The great thing about inulin is that is does not raise the body's blood sugar levels and can be used excessively in diabetic products.

Lecithin

A commonly used additive in cakes, it helps keep oil and water from separating. It is an emulsifier. It is a phospholipid which is a basic fat like substance. The main use of lecithin in the body is for the creation of cell membranes. It also helps to protect cells from oxidation.

Phosphoric Acid

A substance used to serve as a food source for the yeast in the bread. Phosphoric acid has a chemical formula of H₃PO₄. Chemists refer to orthophosphoric acid as phosphoric acid mainly to distiguish the difference between polyphosphoric acids. Phosphoric acid is usually very non-toxic at room temperature. It is a polar molecule and therefore dissolves in water easily. Also it is used in soft drinks for tartness.

Potassium Bromate

An additive used to increase the volume of the bread. Under ideal conditions, it will be completely used up during the baking process. It is important to know that if potassium bromate is digested it can be potentially harmful, so bakers tend to bake potassium bromate content bread at high temperatures.

At high temperatures, potassium bromate decomes to potassium bromide and oxygen according to the following reaction: 2KBrO₃ -> 2KBr + 3O₂(g). O₂ will form and increase the volume of the bread.

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