An improver is used to improve the bread in texture (in baking terms, the tenderness of the bread), colour, taste and composition. A baker has to deliver fresh bread every day and when using auxiliary substances, it reduces problems in the baking process. A bread improver enables the baker to create a trouble-free processing and ease in dosing, even when facing a wide range of bread, the complexity of the baking process (kneading, first rising of the bread, preparation, second rising, baking, cooling, cutting) and the differences in skills of the employees.
Why are emulsifiers used in bread improvers?
Emulsifiers are used in bread improvers for a number of different reasons including:
To help control gas bubble size;
To improve gas retention;
To improve dough stability;
To improve crumb softness.
Each of the emulsifiers permitted for use in breadmaking contributes something to all of the above dough and bread properties to greater or lesser degrees depending on the particular emulsifier.
How do we decide which one we should be using?
The most commonly used emulsifiers and their likely contribution to dough character and bread quality are as follows: Diacetylated tartaric acid esters of mono- and diglycerides of fatty acids (DATA esters, DATEM) are thought to reduce the average gas bubble size in bread doughs, which leads to a finer cell structure. They are known to improve dough gas retention, which contributes to improved bread volume and crumb softness. Levels of use are usually up to 0.3% flour weight in a variety of bread and fermented products. Sodium steoryl-2-lactylate (SSL) improves dough gas retention, bread volume and crumb softness but weight for weight is less effective than DATA esters. It is commonly preferred in the production of sweeter fermented products, e.g. buns and doughnuts. Glycerol mono-stearate (GMS) is best used in the hydrated form but can be added as a powder. It does not greatly contribute to dough gas retention of bread volume but does act as a crumb softener through its proven anti-staling effect.
Where can I buy bread improver?
You can browse the product page of the Chemsino website, leave your email or phone number, and look forward to cooperating with you.
Tips for the perfect loaf of bread
You should be follow these tips for the perfect loaf of homemade bread:
For the best loaf of bread, you really should use fresh ingredients
Make sure the ingredients are all room temperature
Make sure you measure your ingredients correctly. Use a dry utensil to measure the dry ingredients and use a glass or plastic cup to measure the liquids
Don’t use your cup to measure out your flour. It may result in a rough measure, meaning you may use too much flour and your loaf will be heavy. Spoon the flour into the measuring cup and level off with a knife-edge.
Make sure you knead the dough for at least 8-10 mins.
