A range of universal bread improver in powder form for all types of yeast raised dough. It is designed to give your dough good processing properties and improves the baking properties.

Dosage : 0.5% ~ 1%

① Increase the volume

The improver can enhance the binding of gluten protein, making the gluten more compact, which can maintain more gas produced by yeast fermentation. So the organization is more exquisite and the expansibility is better. It can also improve the expansion of dough to make the bread easy to expand during the baking process.

② Deepen the surface color of bread

The amylase in the bread improver can hydrolyze the starch into dextrin or small molecule starch, and then produce reducing sugar under the effect of other enzymes or yeast. The reducing sugar and protein can react to change the color when they are heated.

③ Improve the stability of dough

The bread improver can enhanced the gluten network structure, which makes the dough stable during stirring process and difficult to over stir. In the fermentation process, this bread structure is easy to maintain the gas. Therefore, it can keep the best bread quality under different conditions.

④ Mechanical operability of dough 

Specific performance: when we process the dough, the dough should be hard, elastic and dry; if not, the dough will stick to the machine and is difficult to shape. The bread improver can enhance the gluten, which makes the dough elastic, dry and easy to operate.

⑤ Improve the inner texture of finished bread

Enhance the gluten to make gluten compact and holes small and rich.

Emulsification makes each element in dough more even.

Oxidation makes the tissue whiter. Some components in the improver together with oxygen can oxidize the color.

⑥ Anti-aging (extend the shelf life)

⑦ The softness of bread tissue

Softness is an important factor for customers to consider when choosing the bread:

Firstly, bread must have good tissue, exquisite organization and ideal protein formation (The good formed protein is polymer which can save water.). If not, bread is easy to age.

Secondly, the enzyme in the improver can break down the starch structure, so that the starch is not easy to age.

Thirdly, the combination of emulsifier and starch can change the structure of starch and slow the aging process of starch.

⑧ Improve the crispy degree of bread surface

The improver can enhance the bread gluten, making the expansion better. It can also make the surface crispy under the condition of high temperature and short time baking. Amylase in improver can produce reducing sugar, making the bread color better. If water is sprayed on the surface of bread, there will be dextrin and small molecules to make the bread surface crispy.