Bread Improver has been a staple ingredient in bakeries for many years and offers benefits for every baker. If you lack variety in your equipment or are worried about the consistency and quality of your flour supply, it can help.
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Since the art of baking began, there have been two things that bakers cannot control.
1. Once the bread has left the oven, there is no controlling the rapid ageing process of the wheat starch resulting in the toughening of the loaf. The threat of going stale means that freshly baked bread has had short life-spans for time eternal.
2. The baker has little, if any, control over the quality of the flour they use. In times past, the ageing process would ensure this quality and this raw storage technique was paramount for the baker to create their best batches. But with time and efficiency becoming more of an issue, the storage time decreased, and then vanished.
If your bakery chooses to use bread improver, these age-old issues can become a thing of the past. Not only can you take back control of the baking process, but you can better master some tough challenges, even across your less experienced staff.
Improvers are mixtures of substances that each contribute specific functions in dough mixing, proofing, and baking of various bread and roll products.
It helps fight against inconsistency in batching and will help to prevent line stoppages caused by sticky or otherwise unusable dough. One poor batch can be the difference in making your quota, and perhaps even your profits for the day.
Bread improver makes the baking process more manageable.
What is in Bread Improver?
The most functional components of improvers are emulsifiers, enzymes, and flour treatment agents. Each ingredient provides technological benefits to the dough by interacting with the flour components. Some of these interactions complement those of others, so an improver needs to be carefully balanced to provide the correct characteristics in the finished baked product.
Enzymes are denatured during baking and are treated as processing aids, therefore they need not be labelled. Emulsifiers and flour treatment agents are E-number additives and must be labelled. Where a &#;Clean Label&#; product is needed, enzymes can be used to replace E-numbers.
1. The problems facing by bread and pastry production
As a baker, it is hard to deal with two things during the making process:
One is the quality of flour. The baker cannot control the quality of flour. Only by controlling the production process, that is, adding improver, can he improve the stability of the production process and the quality of bread.
The other one is the aging of wheat starch. After bread is taken out from the oven, starch will begin its aging process, that is, bread hardens and has dregs. Chinese pasta, such as steamed stuffed bun and steamed bun, will also face the problems of fast aging, toughness and rough structure.
All these factors will affect the quality of flour product. In order to solve these problems, many bakers will choose bread improver.
2. The role of improver in the production of bread
The direct effect of improver:
Firstly, bread improver can effectively improve the stability of dough during the production process, such as improving the anti-stirring property and the stability of dough in the fermentation process.
Secondly, the improver can improve the heating expansion of the dough, mainly in the volume of the finished product, and improve the uniformity of the internal structure of the finished product
Thirdly, the improver can keep the soft property of finished product for a long time, that is, delaying the retrogradation of starch and so on.
Specific performance on bread:
&#; Increase the volume (expansion in the oven)
Contrast pictures of the volume of the finished toast
The improver can enhance the binding of gluten protein, making the gluten more compact, which can maintain more gas produced by yeast fermentation. So the organization is more exquisite and the expansibility is better. It can also improve the expansion of dough to make the bread easy to expand during the baking process.
&#; Deepen the surface color of bread
left: without improver right: with improver
The amylase in the bread improver can hydrolyze the starch into dextrin or small molecule starch, and then produce reducing sugar under the effect of other enzymes or yeast. The reducing sugar and protein can react to change the color when they are heated.
&#; Improve the stability of dough
Especially in the industrial production, the inner structure of bread is unstable and easy to collapse.
The bread improver can enhanced the gluten network structure, which makes the dough stable during stirring process and difficult to over stir. In the fermentation process, this bread structure is easy to maintain the gas. Therefore, it can keep the best bread quality under different conditions.
&#; Mechanical operability of dough (without good mechanical operability, dough will easily stick to the machine.)
What is good mechanical operability?
Specific performance: when we process the dough, the dough should be hard, elastic and dry; if not, the dough will stick to the machine and is difficult to shape. The bread improver can enhance the gluten, which makes the dough elastic, dry and easy to operate.
&#; Improve the inner texture of finished bread (even texture).
The contrast picture of bread texture.
The theory:
Enhance the gluten to make gluten compact and holes small and rich.
Emulsification makes each element in dough more even.
Oxidation makes the tissue whiter. Some components in the improver together with oxygen can oxidize the color.
&#; Anti-aging (extend the shelf life)
Pressure-time diagram
&#; The softness of bread tissue
The contrast picture: placing weight on bread for 24 hours
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Softness is an important factor for customers to consider when choosing the bread:
Firstly, bread must have good tissue, exquisite organization and ideal protein formation (The good formed protein is polymer which can save water.). If not, bread is easy to age.
Secondly, the enzyme in the improver can break down the starch structure, so that the starch is not easy to age.
Thirdly, the combination of emulsifier and starch can change the structure of starch and slow the aging process of starch.
&#; Improve the crispy degree of bread surface (particularly refer to french bread)
The contrast picture of French bread surface.
The improver can enhance the bread gluten, making the expansion better. It can also make the surface crispy under the condition of high temperature and short time baking. Amylase in improver can produce reducing sugar, making the bread color better. If water is sprayed on the surface of bread, there will be dextrin and small molecules to make the bread surface crispy.
The role of improver in steamed stuffed bun:
The surface is smooth and white.
The tissue is even and exquisite.
The volume will be increased.
The steamed stuffed bun can maintain more water and have a long shelf life.
The contrast picture of steamed stuffed bun.
What is the difference between the improver for steamed stuffed bun and bread?
The role of improver in fermentation process and the function of improver to inner organization are almost same. But the heating method is different. The steamed stuffed bun is heated by steam, which can make the bread surface smooth and glossy (if the organization is exquisite, the surface is white. If the temperature of the oven is over high, the surface color will be not ideal. There is a certain relationship between color and improver.).
3. How to choose Bread Improver?
Different users (different technology, kinds and mechanical processing conditions) have different requirements for the improver.
User types
Shelf life
Function requirements
Bakery chain
Within 4 days
The flour quality is generally good. And the shops are not very sensitive to the price. The improver is relatively high-end.
Wholesale bakery
Generally 7 days to half a month
Strictly control the cost. The flour is cheap. There is a high requirement for improver property and price. Bread is anti-fermentation and has good expansion in oven and exquisite organization.
Long shelf life bread
Generally 2-6 months
There is a particular requirement for improver: big water absorption, good water-retaining property and high emulsibility.
Hamburg, sliced toast factory
7 days
Because there is a standard for raw materials, processing technique and finished product quality, the bread quality must be stable and meet the needs of automated production.
About Yeast & Baking
Angel Yeast has absorbed the essence of the global baking industry to build a baking service platform and to provide more comprehensive solutions for the baking industry.
About Angel:
Angel Yeast Company is a high-tech listed company specializing in yeast and biotech. Product business covers Yeast and Baking, Yeast Extract-Savoury, Nutrition & Health and Biotechnology fields. It is one of the world's leading companies in the yeast industry. Angel has 12 holding subsidiaries and provides products and services for more than 150 countries and regions.
Press contact:
Angel Yeast Co., Ltd.
Address: 168 Chengdong Avenue, Yichang, Hubei, P. R. China
: +86-717-
Fax: +86-717-
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Contact us to discuss your requirements of Bakery Improver. Our experienced sales team can help you identify the options that best suit your needs.