Application scenarios of bread improvers

Application scenarios of bread improvers:

• Improve dough stability: Improvers can help the dough stay strong during mixing and fermentation. This prevents the dough from collapsing or changing shape.
• Enhance expansibility: Improvers can greatly increase the volume of bread. This increase is usually between 30% and 100%. It makes the bread's crown more upright and plump.
• Delay starch aging: Enzymes like amylase and glucose oxidase can slow down starch aging. This helps keep bread soft longer and extends its shelf life.
• Improve the inside of bread: Improvers can make the bread's inside softer and more even. This helps avoid big bubbles or a rough texture.
• Improve the look and feel of bread: Improvers can make the bread crust darker and more golden. They also help make the bread chewier and softer.

Application scenarios of different types of improvers:

• Improvers for all types of bread: These improvers help make bread softer. They also help it stay fresh and moist for longer. Common ingredients include glycerol monostearate, soy lecithin, calcium stearoyl lactate (sodium), monoglyceride diacetyl tartrate, sorbitol, potassium iodate, vitamin C, calcium peroxide, etc. ‌.
• Improvers for quick-frozen dough are used to enhance texture, softness, and moisture retention. They work during quick-freezing and thawing. Common ingredients include xanthan gum, glucose oxidase, α -amylase, xylanase, glutene powder, konjac powder, carrageenan, sodium alginate, etc. ‌.
• Improvers for medium, liquid, blanched, and sweet dough help improve the texture, softness, plasticity, and elasticity of the dough. Common ingredients include active wheat protein, fungal α -amylase, konjac powder, vitamin C, soybean polysaccharide, denatured phospholipid, etc. ‌.
• Improvers for soft European bread, Sanmeiji, hamburgers, toast, and other products are used to enhance texture and softness. They also improve plasticity and elasticity. Common ingredients include glycerol monostearate, soy phospholipid, calcium (sodium) stearoyl lactate, gluconolactone, corn starch, soy protein powder, etc. ‌.