The Usage of Edible Additives with Different Gluten Quality in Baking Products

One of the dominating factors in the foods quality besides the wheat quality,grinding and baking technology,is also the impact of edible additives in these products.These agents are nothing but chemical base products,that change the physical and rheological properties of baking products with the help of oxidation and reduction reactions placed in dough.The structures and quantitative formations of gluten proteins define dough qualities for cakes,biscuits and wafers.Reductants are substances,which soften gluten,weakening its links.Reductants react with disulfide SS in dough.Their impact is the reduction of the general molecular weight of the gluten proteins aggregates.The usage of reductants leads in the incensement of dough volume.The fixed gas inside the dough can develop a soft dough. The first scale of the reaction is the interaction of reductants with the gluten proteins. This reaction is an exchange SH/SS that releases a protein unit and leaves a SS link between protein and reductant. This SS part can interact with the reductant,leaving the second protein group free and giving the oxidized form to it.The most used reductants are L-Cysteins and Metabisulfite of Sodium. From the evidences made, results that the usage of these reductants leads to an advanced incensement of the dough and to a great form of the ultimate product. Based on our research for produced wheat’s in our country and those which are imported, for a certain flour radius and choice, the research is done among the evolution of redox agents interaction based upon the production of products like cakes,biscuits,wafers etc