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Difference between bread improver and baking powder

Bread technique

Bread improver is a multi-ingredient powder containing leavening agents, thickening agents, fortifying agents and many other substances used to improve the quality and texture of bread. Bread improver makes bread fluffier and extends its shelf life. It also improves the elasticity and extensibility of the dough and gives the bread a better texture. Baking powder, on the other hand, is a powder containing yeast whose main function is to facilitate the fermentation process of dough. Baking powder contains a large number of active yeasts. These bacteria break down the sugar and starch in the dough, producing organic substances such as carbon dioxide and acetaldehyde, which cause the dough to expand and ferment, giving the food a fluffy texture.

In addition, baking powder and improver are very different in terms of mechanism of action, composition and usage scenarios.

1. Mechanism of action: Baking powder mainly releases gas through chemical reaction to make the product achieve the puffing effect, so it only improves the activity of flour and promotes the rapid generation of reticulation. Bread improver, on the other hand, optimizes the quality of flour, such as increasing gluten, improving whiteness, preventing sourness, increasing brightness, etc. It improves the elasticity of the product by improving the physical properties of flour.

2. Ingredients: Baking powder contains chemicals such as alum and baking soda; while the main ingredients of most improvers are some food-grade minerals such as sodium silicate. In addition, some improvers may add other ingredients such as substances that promote yeast fermentation or preservatives. These different formulations can be adjusted according to specific application requirements.

3. Usage scenarios: Baking powders are mainly used in baking pastries to improve the taste and appearance of the finished product; improvers are used to improve the elasticity and brightness of pasta products and are suitable for all forms of bread production. However, for some specific processing conditions (e.g. temperature and humidity), it may be necessary to refer to specific production guidelines for their use.

Overall, improvers and baking powder, there are many similarities and differences between the two, which one is better? It depends on what type of food we are making and what we are looking for in a product. If you want to make all kinds of pasta with less quantity, then improver is better, because it can promote the expansion of the pasta, and the stability of the fermentation of the dough is also better. And improvers are easier to use. And the use of improvers in the production of these breads can also make the bread become more soft, but also to increase the elasticity of baking. If you are making pastries, cookies and other pasta, it is better to choose baking powder, because baking powder, it can ensure rapid fermentation. Between the two, they have different focuses, as well as different advantages, but both bring a lot of convenience to our lives. Choose the right type of product for your specific needs and follow the appropriate operating recommendations to ensure the best results.


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