A reducing agent frequently used in cracker and tortilla doughs made with stronger wheat flours is sodium metabisulfite, or SMS for short. Due to its antioxidant properties, SMS is often used as a preservative for baked goods, wine, dried fruit, and preserves. By crystallising a sodium bisulfite solution, sodium metabisulfite can be made. Sulfur dioxide is added to a sodium sulfite solution to produce sodium bisulfite. Sulfur dioxide can then be added to sodium hydroxide to create sodium sulfite.
Similar to proteolytic enzymes, Sodium Metabisulfite is largely employed in the cracker business to produce a soft, extensible dough that is easier to sheet and roll. SMS is also used to shorten the amount of time strong flours need to be mixed. The majority of cracker recipes include sodium metabisulphite (SMS). It is used between 0.006 and 0.08%, usually at 0.040% (400 ppm depending on the weight of the flour). Amounts higher than 800 ppm may seriously affect the dough's flour protein quality. Proteinase is used in various recipes for sweet baked goods, occasionally in conjunction with SMS. It serves as a preservative to stop bacterial development and discoloration when used at higher doses. Some customers may respond negatively to SMS in ways that resemble allergy symptoms.
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