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reducing agent

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(a) chemically, a reagent that removes oxygen when it reacts with a substance in baking;
(b) breaks or prevents the formation of cross-links between proteins, weakening the dough. Sometimes added to over-strong flours to reduce the mixing times, and to cake and biscuit batters and doughs where gluten formation is not required. L-cysteine is an example of a reducing agent for flour.

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