What is the role of two food additives containing micronutrients in dairy animals?
Answers
re added (1–2 grams per 100 kg). The advantage: after grain has been milled the flour nor- mally needs to age for the present enzymes (amylases) to break starch down into sugar and improve the baking qualities of the flour. Ascorbic acid acts as an oxidant in association with amylases and accelerates the aging of flour,, which then takes a few days instead of several weeks. Moreover, ascorbic acid stabilizes the gluten structure of the milled grain by binding oxygen and reacting with it to form dehydroascorbic acid. In this way vitamin C makes the dough stiffer and increases the volume of finished products because more of the carbon dioxide produced by the yeast is retained in the dough. Since vitamin C is not heat-stable it is destroyed during the baking process (8).