Flour treatment agents – controlled dough development for quality baked goods
Flour is not always the same – especially wheat flour can vary in quality depending on the harvest, variety or storage. To stabilise baking performance, so-called flour treatment agents are used. They improve dough stability, enhance gas retention, and support consistent baking results – whether in bakeries, the food industry or in the development of new formulations.
What are flour treatment agents – and why are they used?
Flour treatment agents are additives that are deliberately incorporated into flour or dough to improve its technological properties. Depending on their mode of action, they may have oxidative or enzymatic effects, strengthen the gluten structure, accelerate dough maturation, or increase dough stability. They are especially indispensable in modern production methods with short proofing times.
Why is flour treated with ascorbic acid?
Ascorbic acid (vitamin C) is one of the best-known and most frequently used flour treatment agents. Under the additive number E 300, it is approved in the EU as a processing aid. When added in small amounts, it acts as an oxidising agent – strengthening the gluten network in the dough and improving its elasticity and gas retention. The result: more stable doughs, better oven spring, and a more uniform volume.
What counts as a flour treatment agent? – Official and indirect flour treatment agents
While direct flour treatment agents are specifically used to modify baking properties (e.g. elasticity, volume), indirect substances support functionality through pH regulation, anti-caking properties or enzymatic activity. Both groups are essential for standardised baking processes in craft and industrial settings.
Direct (official) flour treatment agents
The EU provides an official list (Regulation (EC) No 1333/2008) of additives classified as flour treatment agents:
- Ascorbic acid (E 300): Increases dough elasticity by oxidising gluten proteins.
- L-cysteine (E 920): Shortens kneading time and makes doughs more extensible.
- Lecithin (E 322): Improves water binding and freshness retention.
- Emulsifiers (E 471, E 481): Stabilise dough volume and crumb structure.
Indirect flour treatment agents
Many functional substances support flour processing without being officially listed as flour treatment agents:
- Acids (e.g. citric acid): Used in baking powders to release CO₂ when combined with bicarbonate. In some formulations, they can also slightly influence pH levels, thereby supporting dough maturation or fermentation.
- Calcium carbonate (E 170): Used to lighten flour colour, act as an anti-caking agent in baking mixes, and stabilise dough.
- Enzymes (e.g. amylases, proteases, hemicellulases): Accelerate dough maturation, improve crust formation, and enhance crumb structure by selectively breaking down starch or proteins.
- Malt flour and malt extract: Enzyme-active malt flour improves the baking properties of doughs – especially in artisan or long-fermented recipes. Enzyme-inactive malt flour and malt extract primarily enhance colour and flavour.
- Phosphates (e.g. calcium phosphates E 341): Occasionally used to stabilise dough structure and improve processing properties.
- Anti-caking agents (calcium sulphate, starch): Prevent clumping in flour and baking mixes and improve flowability.
Buy flour treatment agents at DistrEbution
Our flour treatment agents are available in powder form and can be easily integrated into existing production processes – whether you're refining flour, optimising doughs or developing new recipes. At DistrEbution, you’ll find high-quality raw materials in certified quality, available in various pack sizes and with fast delivery. Buy flour treatment agents online now – with personal advice and attractive terms for bulk buyers.
Complementary products such as citric acid, tartaric acid or anti-caking agents can be found in the categories Acidifier & Acidity Regulator and Baking Leavening Agent.
