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BREAD IMPROVERS

BREAD IMPROVERS

Substances which when added to the dough

enables the baker to produce an improved loaf with

good quality, shelf life, softer crumb, bloom and

flavour.

BREAD IMPROVERS

Mineral Additives

Yeast foods

Enriching Agents

MINERAL ADDITIVES

- Persulphates of Potassium & Nitrogen: Increases WAP

and therefore greater yield

- GMS (glycerol mono stearate): Emulsifier and Anti

staling agent, crumb softener

- Potassium Bromate: astringent action on gluten,

stabilizes & tenderizes it. increases WAP

- Phosphates of Calcium & Ammonium : Tightening Action

on gluten, fermentation stimulant, inhibits growth of rope

- Lime Water: Retards fermentation in hot climate

- Organic Acid( lactic & succinic): Better Conditioning in

flours with tough gluten

YEAST FOODS

- Malt: Mellows & softens the gluten

-Diastatic Malt: Increases the flavour, sugar content

contains diastase enzyme which modifies gluten

-Non Diastatic Malt: Provides sugar & flavor

ENRICHING AGENTS

- Fats

- Eggs

- Milk & Milk Products

- Fruits & Nuts

FATS

SHORTENINGS

MARGARINE

OILS

BUTTER

LARD

EGGS

MILK & MILK PRODUCTS

Fresh Liquid Milk

Cream (Whipping cream, Light cream,Crème

fraîche , Half-and-half )

Butter Milk

Dried Milk

FRUITS & NUTS