Hazards of bread additives

Bread is a very common food in modern life. Many people eat bread and drink milk when they don’t have time to make breakfast in the morning. Bread not only fills your stomach, but also has a soft and crispy texture and a variety of flavors. It is a food that everyone likes to eat. As we all know, bread sold in stores generally contains various bread additives to improve the taste of the bread. So, what are the dangers of bread additives?

The most important additive in bread is bread improver. Bread improver is an auxiliary ingredient for bread production, which is composed of enzyme preparations, emulsifiers and gluten strengtheners. Enzyme preparations generally include fungal a-amylase, xylanase, and glucose oxidase. Its function is to improve the membrane structure of the gluten network, increase the viscoelasticity of the membrane, and improve the softness of the bread. The most commonly used emulsifiers in bread are sodium stearoyl lactylate (SSL), calcium stearoyl lactylate (CSL), diacetyl tartaric acid monoglyceride (DATEM), sucrose fatty ester (SE), distilled monoglyceride (DMG), etc. It forms a complex complex through the interaction between starch and protein in flour, which improves the processing performance of bread, improves the bread texture and extends the shelf life.

Some manufacturers use azodicarbonamide in the baking process of flour products. Azodicarbonamide has the dual effects of whitening and oxidation. When it is added to flour and processed into dough, it can quickly release active oxygen. At this time, the sulfhydryl groups of amino acids in the flour protein are oxidized into disulfide bonds, so that the protein chains are interconnected to form a three-dimensional network structure, improving the elasticity, toughness and uniformity of the dough, thereby greatly improving the structure and physical properties of the flour products, so that the produced food has a larger volume and a soft taste.

This gluten enhancer is considered to have potential carcinogenic risks. In the European Union, Australia, Singapore and Japan, azodicarbonamide is listed as an illegal additive along with and. The harm caused by excessive intake of food additives to the human body is potential. There are generally no obvious symptoms in the short term, but the harm will become apparent after long-term accumulation. If pigments are consumed in excess, toxins will be deposited in the human body, causing damage to the nervous system, digestive system, etc.; excessive use of sweeteners, leavening agents and preservatives will cause great harm to the human body and may cause cancer in severe cases.

In addition, the main additives in bread on the market are emulsifiers, flour treatment agents, enzyme preparations, and preservatives. Depending on production needs, moisture retainers, nutritional enhancers, flavors and fragrances, leavening agents, colorants, sweeteners, antioxidants, etc. may also be added.