Bread improvers are generally compound food additives composed of emulsifiers, oxidants, enzymes, inorganic salts and fillers. When used in bread making, they can promote bread softness, increase bread baking elasticity, and effectively delay bread aging.
In the process of using bread improver, you should pay attention to the ingredients and the amount used, because some ingredients are illegal health products, and excessive use will cause side effects.
Introduction of the modifier:
Bread improver is a kind of auxiliary material for bread production which is compounded by enzyme preparation, emulsifier and gluten agent. Simply put, bread improver is a kind of baking raw material used in bread making, which can promote bread softness and increase bread baking elasticity, and effectively delay bread aging and prolong shelf life. The bread improvers produced by regular manufacturers are refined from a variety of food-grade high-quality raw materials. They are guaranteed by strong scientific research strength and advanced production technology. They are safe and efficient.
Bread improvers can effectively improve the stability of the dough in the production process, such as improving the mixing resistance of the dough and improving the stability of the dough during the fermentation process. In terms of the volume of the bread, it can improve the uniformity of the internal organization of the bread; thirdly, the bread improver will maintain the softness of the bread for a long time, that is, delay the aging and retrogradation of starch, etc. For example, Jiang Xiaoling’s research on the formula of bread improver found that active wheat Protein, fungal alpha-amylase and konjac flour as raw materials to make bread improver, the best formula is 2% active wheat protein, 0.0005% fungus only-amylase and 0.4% konjac flour; , Fungal α-amylase, konjac flour as raw materials to make bread improver can improve the nutritional value of bread, and at the same time can increase the water holding capacity of bread to a certain extent, delay aging, can appropriately extend the shelf life of the product, and the cost is low, The process is simple, can meet the growing demand for multi-functional food at home and abroad, and has broad market prospects.
Reason for use:
Bread is a popular convenience food. With the improvement of people’s living standards and the continuous improvement of dietary structure, people are more and more interested in bread. Good quality bread should be safe to eat, soft and delicious, nutritious, easy to digest, and easy to carry. To produce good bread, the quality index of the final dough must meet the following requirements: the water absorption of the flour is about 60%, the dough stability time is 10~12min, the softening degree is less than 50Bu, and the tensile resistance of the dough is 600~700Bu , The ratio of tensile resistance to extensibility is 3~5, and the energy value of dough is 120~180cm2. Before the bread improver is not added, the general bread flour only meets the requirements of gluten content, water absorption, stabilization time, softening degree and other indicators. The disadvantages of the dough are: the dough has strong elasticity, high hardness, easy to break, large expansion resistance during dough fermentation, and long fermentation time; the bread produced by it is small in size, compact in organization, poor in looseness, and easy to break in the skin. Therefore, it must be improved by adding a bread improver.
Bread improvers are generally compound food additives composed of emulsifiers, oxidants, enzymes, inorganic salts and fillers.
Commonly used emulsifiers are ionic emulsifier SSL, CSL, glycerol monostearate, soybean lecithin, calcium (sodium) stearoyl lactylate, diacetyl tartaric acid monoglyceride, sorbitol ester, etc.
Commonly used oxidants are potassium bromate, potassium iodate, Vc, calcium peroxide, azocarboxamide, ammonium persulfate, chlorine dioxide, phosphate, etc.
The enzymes used in bread include maltose alpha-amylase, fungal alpha-amylase, glucose oxidase, fungal xylanase, lipase, fungal lipase, and hemicellulase.
Some natural substances also have the effect of improving bread, such as wild artemisia seeds, active soybean flour, gluten and so on.
The above types of substances have corresponding effects on increasing the volume of bread, improving the internal structure and prolonging the fresh-keeping period. In addition, inorganic salts are added to some improvers, such as ammonium chloride, calcium sulfate, ammonium phosphate, calcium dihydrogen phosphate, etc., which are mainly used as nutrients for yeast or to adjust the hardness of water and adjust the pH value. There are also some improvers added with vitamin B1, B2, iron, calcium, wheat germ powder, niacin, etc., which mainly play a role in nutritional enhancement.
1. Improve the rheological properties of the dough, improve the operating performance and mechanical processing performance of the dough (beating resistance, preventing the collapse of the frame before and after entering the furnace, etc.).
2. Improve the rapid expansion of the furnace, so that the crown shape is upright and full.
3. Significantly increase the volume of the finished product, 30-100% (depending on the specific powder and formula).
4. Improve the internal organizational structure of the finished product to make it uniform, dense, white and well-layered.
5. Improve the taste, make the bread gluten and sweet.
6. Improve the water holding capacity of bread, delay the aging of finished products, and prolong the shelf life
When choosing a bread improver, first read the instruction manual of each bread improver in detail, and clearly understand the performance, main function, addition amount and usage method of the selected bread improver, and pay special attention to observe the composition of each bread improver. ingredients, and whether their main purpose is consistent with the purpose of choosing a bread improver. Be aware of it, if the amount added is too small, the effect will not be achieved; if the amount added is too much, it will cause side effects. Improper use methods, such as uneven mixing with other ingredients when mixing the dough, will not achieve the effect of use. Another example is that there are enzymes in bread improvers. It is cold in northern winter. When mixing dough, water should be heated before adding improvers.