July 9 - Based on a multiple year study, researchers of CAS Changchun Institute of Applied Chemistry have worked out a new plant polysaccharide, a perfect substitute for potassium bromate, making bread more edible.
The new plant polysaccharide has a special microstructure in tube form, able to form a thin coating. When mixed with dough, it wraps up the dough, trapping air in the bread when baking, which makes bread soft with evenly distributed pores.
The novel plant polysaccharide is an important substitute for potassium bromate, as it produces neither toxicant nor side effects. The technology can also be applied to produce other convenience food, replacing traditional chemicals and additives, with a quality up to food safety standards.