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used to increase the acidity of a product, to help control dough fermentation or leavening and reduce spoilage. They can be added for taste but are mainly used to discourage growth of mould, rope and bacteria. Also used to suppress excess amylase activity in sprout damaged flour. Examples are acetic acid, sodium acetate, sodium diacetate, calcium acetate, monocalcium phosphate and citric acid. See also uwuld inhibitor.
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