What are the functions of bread improvers?

Bread is a kind of food that people like very much. It can be used to fill the stomach. But for people abroad, bread is a staple food and a necessary food for three meals a day. The bread making process is very simple. It requires the use of yeast and other foaming agents to make the bread more fluffy and softer in taste. In modern bread cooking, some additives are gradually added to flour to adjust the taste or texture of the bread. For example, bread improver is a relatively commonly used additive, which has a great influence on the final cooking effect of the bread. Let’s take a look at the functions of bread improvers.

Bread improvers are generally compound food additives composed of emulsifiers, oxidants, enzyme preparations, inorganic salts and fillers. They are used in bread making to promote the softness of bread, increase the elasticity of bread baking, and effectively delay the aging of bread.

Effect :

1. Improve the rheological properties of dough, and improve the handling and mechanical processing properties of dough (resistance to beating, prevention of collapse before and after entering the oven, etc.).

2. Improve the rapid expansion when entering the furnace, making the crown shape upright and full.

3. Significantly increase the volume of finished products by 30-100% (depending on the specific powder quality and formula).

4. Improve the internal structure of the finished product, making it uniform, fine, white and well-layered.

5. Improve the taste and make the bread chewy and sweet.

6. Improve the water holding capacity of bread, delay the aging of finished products and extend the shelf life.

Usage Notes :

When choosing a bread improver, you should first read the instructions for use of each bread improver in detail to clearly understand the performance, main functions, addition amount and usage methods of the selected bread improver. Pay special attention to observing the composition of each bread improver and whether its main use is consistent with the purpose of choosing the bread improver. Be aware of this: if you add too little, the effect will not be achieved; if you add too much, it will cause side effects. If used in an improper manner, such as mixing the dough unevenly with other ingredients, the desired effect will not be achieved. For example, bread improvers contain enzyme preparations. The winter in the north is cold, so when mixing the dough, you should add hot water first and then add the improver.