ANSWER
Dough improver and softener have been used to improve all aspects of bread and gives bakers the required tolerance and flexibility during all stages of the baking process: mixing, fermentation, baking and shelf life.
Ingredients of Bread Improver
A bread improver is a combination of ingredients: technological auxiliaries, additives and various raw materials, whether of cereal origin or not, all mixed according to a suitable formula.
The formula comprises all or part of the following components:
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Enzymes
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Emulsifiers
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Oxidizing agents
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Reducing agents
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Various ingredients with specific effects such as hydrocolloids
Components | Examples of Ingredients | Functions |
Enzymes | Amylase, Proteases and Lipoxygenase |
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Oxidizing agent | Flour Bleaching Agents (Benzoyl Peroxide, Calcium Peroxide, Nitrogen Dioxide, Chlorine, Chlorine Dioxide and Azodicarbonamide), Azodicarbonamide (E927), Carbamide (E927b), Ascorbic Acid, Phosphates and Malted Barley |
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Reducing Agent | L-Cysteine (amino acid), Glutathione (tri-peptide), Fumaric Acid, Sodium Bisulfate, Non-leavened yeast and Ascorbic Acid |
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Hydrocolloids | Guar Gum |
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Ingredients of Bread Softener
Bread softener, more commonly referred to as an emulsifier, is an additive. Lecithin, for example is an extract from soy bean, which binds water and fat in the dough to stabilise the mixture. It improves crumb and the slicing behaviour of the bread, and enhances the dough with a sense of freshness.
Components | Examples of Ingredients | Functions |
Emulsifier | Lecithin, DATEM (E 472e), SSL, CSL (sodium and calcium stearoyl lactylates), stearoyl Lactylate, diacetyl tartaric acid esters of mono- and diglycerides |
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Comparison of Using Bread Improvers and Softener in Bakery
General Process Flow of Bread Improver and Softener
The traditional spray-drying method to produce bread improver has been improved in order to reduce dusts and increase the flow ability of the powders. Instead of drying the liquid in one stage, the drying is done through two steps: one at the top (single effect) and second for an integrated static bed at the bottom of the chamber.
Diagram 1.0 Spray-Drying Method
(Woo et al., 2010).
References
Gölitz, H., Funke, A. & Illertissen. (2009). Emulsifiers in bread improvers and bakery ingredients. Germany: Wissensforum Backwaren.
Horvat, D., Magdić, D., Drezner, G., Šimić, G., Dvojković, K., Brođanac, M. & Lukinac, J. (2007). The Effect of Improver on Dough Rheology and Bread Properties. 4th International Congress FLOUR – BREAD ‘07and 6th Croatian Congress of Cereal Technologists. UDC 664.661 : 664.746.
Jantrasakul, T. & Penroj, P. (n.d.). Effect of Dough Improver on Wheat Bread Quality.
Jensen, E. & Keller, E. (2011). Liquid bread improver, the use and the process for producing thereof. U.S. Patent No. 7910149.
Laucke Flour Mills. (2015). Start with Quality Ingredients: Bread improvers.
Lesaffre. (n.d.). Bread improvers.
Palsgaard. (2014). Emulsifiers for baker’s mixes, retail mixes and industrial cakes – a superior range.
Purotos. (n.d.). Bread Improver: Soft’R Paste Improver.
Riken Vitamin. (2015). Bread Improver: DOUGHCON ACE100.
Scientistlive. (2013). Bread improvers: it’s all a matter of dispensing dosage quantities.
Sonneveld. (n.d.). Bread Improver Range.
Stauffer, C. (1991). Functional Additives for Bakery Foods. New York: Van Nostrand Reinhold.
The Free Library by Farlex. (2006). Schugi Flexomix gives dust free bread improvers.
Wassermann, L. & Neu-Ulm. (2009). Bread improvers – action and application. Germany: Wissensforum Backwaren.
Woo, M. W., Mujumdar, A. S. & Daud, W.R.W. (2010). Spray Drying Technology.
Zeelandia International B.V. (n.d.). In control with liquid.