Label
All
0
Clear all filters

Flour and Dough Additives and Treatments

Appears in
top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About
Millers often add small amounts of additives to flour. Some of these additives are also available to bakers for mixing directly into dough. The types and amounts of additives that are allowed are strictly regulated by government agencies. By law, millers must label flour with the additives it contains.
There are several different types of flour additives. Some improve the nutrient content of flour and are required by law. Others improve dough handling or baking properties, or whiten the color of flour. A few of the main flour additives are described in the following sections.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

The licensor does not allow printing of this title