Improver

1
Improver

• The finest bread improver is a good craftsman
• Bread improvers fall in to three categories
• Mineral used by the miller
• Organic mainly enriching agents3 those that come
  under both of the above headings are also
  valuable yeast food
• Mineral improvers are mainly flour improvers
  these are popular because they often necessitate
  the use of extra water
• Standard bread improvers are usually formulated
  to be used at a dose rate of 1 of flour weight.
• The improver carries out the function of the
  maturing of the dough, this was traditionally
  done through bulk fermentation.
• The improver also strengthens the gluten allowing
  it to retain more gas produced by the yeast.
• Even with improvers it is still important to rest
  your dough as this is when Disulphide bonds (that
  is an other story) are formed. Omitting this rest
  will result in a weaker gluten structure.
• The composition of one improver to another will
  differ due to what they are been tailored for.
  Improvers can be made to fit specific
  requirements, the type of flour used the mixing
  time require, or the type of product to be
  produced.
• These are a couple of commonly found ingredients.
• Soya flour
• Carrier for the smaller amounts of ingredients
• Alpha amylase
• converts the starch to maltase for the yeast to
  feed on
• Ascorbic acid
• Oxidising agent helps produce the di sulphide
  bonds in the dough