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TRANSCRIPT
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