what are the chemicals used to make bread / cake very soft ?!
Answers:
I found this site which I found very informative on different methods you can use to alter the outcome of your bread dough.
http://www.breadmachinedigest.com/tips/d…
They have several recipes for dough enhancers...here is a copy of one of them:
Dough Enhancer Recipes
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1 cup Vital Wheat Gluten
1 cup Potato Flakes
1 package Pectin Powder
1 cup Lecithin Granuals
2 tablespoons Ascorbic Acid Powder
1 tablespoon Ginger Powder
1 cup Powdered Milk
1/2 cup Non-Diastatic Malt Powder
1 envelope Unflavored Gelatin
1 cup Acid Whey
1 cup Tofu Powder
1/4 cup Corn Starch
1 cup Instant Yeast
MIXING:
Combine all ingredients in a blender container or food processor. Process
for 30 seconds. Store the dough enhancer in the freezer in a tight lidded
container (glass is best).
USING:
Use 1 tablespoon per cup of flour called for in the recipe. No other
adjustments are needed.
No chemicals needed. Some of the best bread is made with hard winter wheat. There are softer varieties of wheat out there for cakes. Flour for bread has a higher protein content; flour for cake has a higher starch content.
Home cook and baker, married to a professional baker
Many factors. Type of flour, amount of fat, amount of gluten that was allowed to form.