BREAD IMPROVER
Broadly speaking anything added to a bread recipe that improves the bread could be called a "bread
improver". The term is commonly used to describe a range of natural or chemical additives that
speed up the process of dough development and add to the quality of the final product.
Any added material or additive which increases the strength and extendibility of the gluten protein,
food value, shelf life etc can be referred to as Bread Improvers.
It may also be known by other names such as oxidising agents, yeast improver, yeast food, dough
enhancer, dough conditioner or bread enhancer.
WHY BREAD IMPROVER
1) Strength and extendibility of the gluten is the two main characteristics responsible for the
bread making quality of the flour. Quality of flour varies from one consignment to another.
2) Varying mineral content of moisture from place to place.
3) Increasing use of machines in the bread making process.
4) Increased value addition to the customers i.e, increasing the commercial value of the bread
Inorganic salts which affect the nature of the gluten are called Mineral Improvers.
Mineral Yeast Food (MYF): It is a general term referring to a combination of inorganic salts which
either affect the nature of the gluten or act as food for the yeast.
POTASSIUM BROMATE (KBr) …..
It is the earliest known bread improver
It oxidises the gluten, giving it more strength, which has a direct bearing on the oven spring and
other related characteristics of the bread
Used in the range of 10 to 40 ppm
More effective in acid medium
Fractionally excessive quantity if used can render a whole batch of dough useless
POTASSIUM IODATE…..
It is a faster acting oxidising agent and hence more suitable for the short time doughs.
It improves the extendibility of gluten.
Used in the range of 10 to 40 ppm
AMMONIUM CHLORIDE…..
It acts as a food for the yeast.
It has a very beneficial effect on the growth of yeast cells
The ammonia component becomes part of the new yeast cells and the chloride component forms
hydrochloric acids in the dough which in limited quantity can activate other improvers like potassium
bromate.
The acid environment also prevents the bread disease
CALCIUM PEROXIDE…..
It is an oxidising agent
It has a drying effect on the skin of the dough piece.
In highly mechanised bakeries, this can render the dough non – sticky during moulding.
It is used to the tune of about 1%
ACID CALCIUM PHOSPHATE (ACP)…..
It serves as yeast food and a stabilizer of gluten
It is more useful on soft gluten.
It increases the acidity of the dough thereby inhibiting the bread diseases (rope and mold)
It is used at the rate of 0.1% to 0.35%
AMMONIUM PERSULPHATE
It has got a tightening effect on the gluten thereby improving the texture of the bread
When this improver is used, the quantity of the water is increased in the dough by 2 to 3% in order
to offshoot the tightening action. This extra moisture enhances the yield.
It is used to the tune of 0.01%.
POTASSIUM ALUMINIUM SULPHATE…..
Excessive diastatic action of the flour is controlled and it enhances the machinability of the dough.
LIME WATER (CALCIUM HYDROXIDE)…..
Being alkaline in nature, it controls yeast fermentation (this is specially useful during summer
season)
It also neutralizes the excessive acidity which can otherwise affect the taste and the acidity of the
bread.
It is particularly useful in making the overnight sponges which generally tend to over - ferment.
It can be approximately used at the rate of 450ml per 100 kg flour.
LACTIC ACID…..
It is used in the doughs made from the flour having very tough gluten, which otherwise will take very
long to achieve correct ripening.
It can be used at the rate of 0.15% based on flour quality.
Excess if used will tamper the pleasant aroma of the bread
ASCORBIC ACID…..
It has a mild oxidising action on the gluten
It has extremely beneficial effect on the texture of the bread, making it soft and silky
It can be used at the rate of 15 to 25 ppm
A BRIEF DESCRIPTION OF NATURAL BREAD IMPROVERS…..
MILK:
It has got a tightening action on the flour proteins which leads to texture improvement
It improves the flavour and taste
Lactose sugars impart better crust colour
Adds to the nutrition value
5% to 6% of the skimmed milk powder can be used. (If milk roll is made, a higher quantity can be
used)
MALT:
It has got a softening action on gluten which improves the crumb softness…….
2 following types are used:
Plain Malt: Acts as a yeast food (about 0.25% to 0.35% is used)
Diastatic Malt: Acts as a yeast food and assists in modification of starch. (about 0.125% to 0.225% is
used)
FAT:
Volume of the bread is enhanced due to the lubricating action on the gluten…….
SUGAR:
It acts as food for the yeast
Improves the bread appearance (crust colour)
Improves the moisture retention capacity as it is hygroscopic in nature
Softening effect on the crumb
Enhances the taste and flavour
Excess use may lead to darker crust and souring of bread
EGG:
It contains Lecithin, Fat and Proteins
The fat and the lecithin keeps the bread moist
The egg proteins have a strengthening action on the flour proteins
Used to the tune of 4% to 6%
VARIOUS NON – GLUTEN /LOW GLUTEN FLOURS:
They contribute to the nutrient value of the bread
Some of them improves the moisture retention. Like rye, soy, corn, quinoa flour etc,
EMULSIFIERS:
GMS (Glycerol Monostearate) is most commonly used as the Emulsifying agent in bread (in place of
fat to reduce the cost)
It has a softening effect on the bread crumb
Holds moisture for a longer time and thus acts as an anti – staling agent
QUANTITY OF BREAD IMPROVERS TO BE USED DEPENDS ON:
The quality of the flour
The gluten content of the flour
The moisture content of the flour
The characteristics of the moisture used
The process and the method followed for making the bread
The nature of the other ingredients used
The degree of the mechanisation
The skill level of the chef
