Bread Improvers (also called improving agents, Flour treatment agents, dough conditioners and dough improvers) are food additives combined with flour to improve baking functionality. Flour treatment agents are used to increase the speed of dough rising and to improve the strength and workability of the dough.
Bread improver is a blend of ingredients that activate the gluten and help produce gas which assists and improves the processes of dough kneading and fermentation. The result is a lighter loaf with better texture and keeping qualities. They are used more often in grain mixes or bread with the addition of fruit, seeds or nuts to a loaf to give strength and volume.
Typically a bread improver contains minute quantities of:
Enzyme (Amylase most commonly used)
An enzyme is a protein that promotes a biochemical reaction, it is naturally found in the germ of wheat or malted wheat flour and is extracted from sprouted barley. It is dried, ground and added to Australian bread making flours. It is naturally present in Australian flour but not at sufficient levels for good bread making.
Amylase enables the yeast to operate effectively, without requiring added sugar. It is a food source to encourage the growth of yeast to increase fermentation.
Emulsifiers
Emulsifiers help condition and strengthen the dough, improve crumb whiteness, retain moisture, soften crumb texture and control fat crystallisation. The improved water retention improves the keeping qualities of a loaf.
481: made from mixing lactic and stearic acid together.
472e :
made from mixing glycerol and tartaric acid.
491: Made from Stearic Acid and Sorbitol (derived from glucose – fruit source) a processing ingredient during manufacturing of our yeast.
You can produce bread without bread improver by adding a little sugar and oil in its place. Not as complex as a bread improver. The sugar acts as a food source for the yeast to encourage fermentation, the oil will help to improve loaf volume and keeping qualities. Add 3tsp of sugar per 1kg of flour and 30mL-40mL of vegetable oil (and reduce the water by the same quantity).
Soya Flour
Soya flour is made from roasted and ground soybeans; it is used in a minute amount (approx 1.5g/600g of bread mix) to improve texture, crumb brightness and also to help make the dough more extensible.