Cereal Chem 54:272 - 280.  |  VIEW ARTICLE
Enchancement of Maturing Agents by Metaphosphates.

F. D. Vidal and A. B. Gerrity. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

It was observed that several metaphosphates had substantial dough and bread improving properties at levels between 5 and 10 ppm. Either alone or in conjunction with commonly used oxidizing agents such as azodicarbonamide, potassium bromate, and acetone peroxide, they acted as flour and dough improvers or as enhancers for these maturing agents. It was found that the metaphosphates contribute to increased bread volume and especially to an improvement in grain and texture. The combinations tested (oxidizing agents plus metaphosphate) were effective in both the conventional and continuous baking processes, yielding superior results to those obtained from similar amounts of the oxidizing agents alone.