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What is a Bread Improver

bread improver

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.

The main types of bread improvers:

In order to allow consumers to better understand and use bread improvers, the following will introduce the characteristics and functions of bread improvers on the market.

Yeast Companion

Features:

1. Improve bread texture, the excellent compatibility of enzymes and emulsifiers can make the bread softer and more delicate.

2. Increase bread volume and shorten bread fermentation time;

3. It can fully expand the gluten, which is more conducive to the mechanized production of bread;

4. The dosage is low and the formula is highly concentrated.

Scope of application: For long shelf life and soft breads, especially all kinds of sweet breads .

A500

Features: The dosage is small, which can promote the expansion of gluten, increase the volume of bread, improve the bread structure, and improve the stability of dough fermentation.

Scope of application: suitable for all kinds of dough fermented by yeast.

Features: Strengthen gluten, improve the water absorption of dough, increase bread volume, economical and efficient.

Scope of application: It is suitable for all kinds of dough fermented by yeast, especially the flour with insufficient gluten, which can effectively expand the gluten.

good partner

Features: Economical and practical, unique bread improver formula, saving the cost of bread production.

Scope of application: suitable for all kinds of dough fermented by yeast.

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. High-quality bread should be safe to eat, soft and delicious, rich in nutrients, 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 adding bread improver, 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.

Composition:

Bread improvers are generally compound food additives composed of emulsifiers, oxidants, enzymes, inorganic salts and fillers.

Effect:

1. Improve the rheological properties of the dough, improve the operational performance and mechanical processing performance of the dough (resistance to beating, prevent 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-leveled.

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

Use Note:

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. Whether the main purpose of the ingredients is consistent with the purpose of choosing the 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.

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