Bread Improver: The Secret Ingredient for Perfect Breads

I. What is Bread Improver?

Bread improver is a composite additive added to bread dough to enhance its quality. It is usually composed of multiple ingredients, used to enhance the processability of dough, improve baking effectiveness, and ensure the taste, shape, and freshness of bread.

II. Types of Bread Improver

A. S800

It contains corn starch, soya flour, glucose, ascorbic acid, calcium sulphate, glucose oxidase, hemicellulase, xylanse, alpha-amylase. It is in a slightly yellowish powder, usually used for making bread. It can improve the toughness and taste of bread, and can also be used for other baked foods, such as mantou and biscuits.

B. Other dough improvers

Dough improver contains salt minerals, vitamin C, protein enzymes, and emulsifiers. It is in a milky white powder form. Similar to the S800, Dough Improver also has its unique composition. These ingredients work together as a quality improver for bread, matou, and biscuits. The combination of these elements gives dough its distinct properties and uses. Different bread improvers have different compositions and uses, but they contribute to the diverse world of baked goods. By understanding the composition and use of dough improver, bakers can make informed decisions on enhancing the quality of their products.

III. How to Use Bread Improver in Bread Making

Using bread improver correctly can greatly enhance the quality of bread. Here are some tips:

Follow the recommended dosage. For S800, the suggested usage is 0.5-1.0% of flour quantity. For S800+, the recommended dosage for yeast-fermented products is 0.2-1% of flour quantity.
Store bread improves properly. Keep it in a dry, cool place and seal the container after use to prevent moisture.
Incorporate bread improver evenly into the dough to ensure its effectiveness.

IV. Benefits of Using Bread Improver

A. Enhanced gluten network: Makes the bread more chewy and resilient.

Regulating the Interaction between Gluten Proteins: Bread improvers contain vital wheat gluten or enzymes (such as glucose oxidase, cysteine protease). Vital wheat gluten supplements and enhances the gluten network, while glucose oxidase catalyzes the production of hydrogen peroxide, which oxidizes sulfhydryl groups into disulfide bonds, strengthening the strength and elasticity of the gluten.
Increasing the Degree of Polymerization of Gluten Proteins: Calcium salts in the improvers combine with gluten proteins to promote their polymerization, enabling the gluten network to better encapsulate carbon dioxide, making the bread expand evenly and have a fine internal texture.

B. Improved yeast activity: Ensures better fermentation and rise.

Providing a Suitable Fermentation Environment: The improvers contain calcium phosphate and other ingredients to adjust the pH value of the dough, keeping the pH value within the range suitable for yeast growth and fermentation (pH 4 - 6), ensuring that yeast stably produces carbon dioxide to make the bread expand.
Providing Nutrient Sources for Yeast: The improvers contain ammonium salts (such as ammonium phosphate) or vitamins (such as the vitamin B group). Ammonium salts provide a nitrogen source, and vitamins participate in the metabolic processes of yeast. For example, vitamin B1 participates in the pyruvate decarboxylation reaction, enhancing the activity and fermentation ability of yeast and shortening the fermentation time.

C. Improving the Water Holding Capacity and Shelf Life of Bread

Emulsifying Effect: Emulsifiers (such as glyceryl monostearate, sodium stearoyl lactylate, etc.) in the improvers reduce the surface tension at the oil-water interface, enabling the oil to be evenly dispersed in the water phase of the dough, preventing the oil from separating out during processing, keeping the bread soft after baking, and inhibiting the migration and evaporation of water.
Moisturizing Effect: Hydrophilic colloids (such as hydroxypropyl methylcellulose, xanthan gum, etc.) form a three-dimensional network structure to adsorb water molecules. During storage, they supply water to the bread, slow down the drying speed, and extend the shelf life of the bread. For example, xanthan gum can absorb a large amount of water several times its own weight and maintain good stability, effectively maintaining the water content of the bread.

V. CCG Bread Improver OEM Service Advantages

R&D research centers can be customized according to customer needs.
Preferred enzymes, purchased from Novozymes in Europe, with stable quality and delicate structure.
Provide various functional bread improvers, suitable for various dough products.
S800 is compared to Ang*l bread improver, with an extended shelf life of 24 hours.