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No impact due to ban on potassium bromate, iodate; use alternatives: UAS
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Thursday, 23 June, 2016, 08 : 00 AM [IST]
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Nandita Vijay, Bengaluru
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fiogf49gjkf0d University of Agricultural Sciences, Bengaluru Bakery Training Unit, does not see that the ban on ingredients potassium bromate and potassium iodate will impact the bakery industry.
Bakeries in India can avoid using potassium bromate and potassium iodate. Instead healthy alternatives like ascorbic acid or vitamin C, glucose oxidase, ammonium per sulphate, ammonium chloride and amylases which are treated as natural substitutes can be used.
“Bread is common man’s food because of its low price, volume and convenience. However, the awareness on use of chemicals may increase among the public but the bread industry may not get affected because of this factor alone. However, it is possible not to use the chemicals in the production units for preparation of breads. In flour manufacturing units the usage may be replaced by using the alternatives for these chemicals. It is also possible to go for natural bleaching of the flour by proper methods of storage and with sufficient time period,” stated Dr S V Suresha co-ordinator, Bakery Training Unit, while speaking to FnB News.
“Already there is a ban on usage of ingredients in many countries, however, in the US, these ingredients are used in flour production for improving flour quality. Though in many countries it is banned still the breads available in those countries without these ingredients are very popular and it needs only a small adjustment on the part of the consumers regarding the texture and volume of the bread. It is a matter of time for the consumers to get adjusted with it and I don’t think it harms the bread industry since it is integral part of daily diet of the common man,” he added.
The two banned ingredients are bread improvers. There is actually no need for bread improvers. “With ample public awareness, the bakery units across the country now need to assure the public, bread is now prepared without these banned chemicals. Our bakery unit and outlet do not use any chemicals for the production of the bread. However, the flour obtained by the mills may have small quantities of these ingredients which evaporate during the baking at higher temperature. What I feel is no addition of these ingredients during production will definitely help the consumers. Our customers are well aware of these factors and hence, the breads of bakery training unit are safe for consumption,” said Dr Suresha.
“The flour manufacturing units use these chemicals during bleaching as flour improvers. This can be avoided by making use of alternatives like ascorbic acid or vitamin C, glucose oxidase, ammonium per sulphate, ammonium chloride and amylases which are treated as natural healthy alternatives. While in production units of bread these chemicals are again used to get good volume, however, it is not required to use compulsorily. The optimum proofing period has to be worked out during the procedures to get the good volume instead of using these chemicals,” pointed out Dr Suresha.
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