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Are Bread Improvers Harmful?


“Additive” has become a not-so-beautiful existence in our hearts unconsciously due to problems such as industrial development and businessmen’s pursuit of profit. If it is inevitable to live with it, then it may be ideal to understand him and face him squarely. Method.

Today, let’s explore whether additives are harmful, and how improvers in bread are created and developed.

1. Additives · Are they harmful?

When it comes to additives, there are two words to remember: dose! dose! dose! (Important things said three times) To put it bluntly, eating too much of any good thing can also become unhealthy.

When discussing additives, I think many people have this consensus, but we can make it clear:

Food additives can only be used in the food market after theoretical demonstration and repeated experiments to verify that they are harmless to the human body and approved by the State Quality and Technical Supervision Bureau.

Some additives are produced by natural biological extraction, and even substances that are contained and metabolized in the human body.

After we have a consensus, let’s get to know the additives in flour.

2. The origin of bread improver

Bread additives are also called improvers, which means that if you want to improve some problems in bread, the first improvers are salt and yeast. Around the 17th century, Olivier De Serres, a French national treasure humanitarian and the godfather of agriculture, once said publicly that the only soft white bread I have ever eaten is salty. You know, at that time white bread was the representative of luxury.

At that time, the flour was not as refined as it is now, and it was more “whole wheat” than the current white flour.

Moreover, the method of making bread is more using natural yeast; therefore, the mineral taste and the sour taste of the dough fermentation are a little more prominent. And adding salt as an improver is still the “Mixin” that a professional bread consultant will give to customers.

As for the amount of salt added, there is no quantification. Residents who rely on the sea have been accustomed to using seawater as a salty addition, while residents who do not rely on the sea are used by “Amway” as a modifier due to the tax revenue of salt, which is really beneficial. means.

The commercialization of yeast was relatively late. It did not begin until about the 20th century. Before that, the commercial use of yeast was limited to the beer and brewing industry. At this time, using yeast to make bread is a very new and new technology.

3. The origin of chemical modifiers

When it comes to improvers, we have to mention the Zeelandia company, which started the first “rusk jelly” as early as 1900, which can make the air holes of the bread slices beautiful and crisp, and later developed the first one The serious bread-specific improver has become one of the pioneers of bread improvers, and it has been sold to 60 countries for a while.

Subsequently, Puratos also quickly launched the Pura-Malté brand bread. Their flagship product improver, T500, was improved to powder S500 in 1975, which is a general bread improver, and it is still a long-seller of Puratos until now. It contains tapioca starch, diacetyl tartaric acid mono- and diglycerides, calcium propionate, sucrose, vitamin C, and alpha-amylase, which are all common improvers in the modern bread-making industry.

Another company, Diapharm, started out with malt extracts and pharmaceuticals, and then cooperated with dairy companies to produce products in the form of cakes, breads and other ready-to-mix powders. The industry is booming for a while, and manufacturers of improvers and ready-mixed flour have sprung up, driving changes in the entire bread industry.

4. “Chemical modifiers” to “natural enzymes”

If the 20th century was the era of booming industrial production, and chemical improvers brought a wave of innovations in bread craftsmanship and taste, the next century will be the era of “enzyme preparations”. The chemical modifier code (EXXX) on the product label is gradually known to consumers, and everyone naturally begins to think, can it be replaced with something more “natural”? Returning to nature and green consumption has become a trend.

In addition to being extracted from natural substances, the meaning of natural also includes chemical synthesis but its chemical structure is the same as that of natural substances, or biosynthetic substances, which can be metabolized and converted into nutrients and energy when entering the human body, and are also regarded as natural substances.

In 1993, in order to protect artisans, France even legislated that products called “traditional French bread” could not be added with chemical modifiers. This is why, when we look carefully at the ingredient list in the French imported powder with the name “traditon”, we will definitely not see vitamin C as an addition, because vitamin C is the chemical additive asseptic acid code-named E300!

The biological companies that make enzyme preparations are even more complicated, such as Novozymes, Danisco Biotechnology Company, or DSM, Puratos, Lesaffre and other bakery material companies that are already in the bakery industry, and have extended development in the raw materials of biotechnology products; Mills and flour industries have also begun to add enzyme preparations directly into flour as ready-mixed powders.

Everything has two sides. The advantage of adding the improver directly to the flour is that the bread made from the flour with the added enzyme preparation has a certain operational stability, which weakens the importance of the master’s skills, but it is also a disadvantage. The bread produced There is a lack of changes and the personal characteristics of the master, so that the bread-making skills cannot get the greatest value and inheritance.


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