I used to be a baker 12 year ago, but in the hotel and commercial industries where speed is vital, bread improver was added to the flour mixture. However I quickly realised after dipping my finger in the dry fomate, that I was allergic to it. My finger started to sting. Sadly I did not heed my finger’s discomfort and worked with it a whole year to my health’s danger. It took a whole year and a half to heal up.

Today I met a bake supplier who said there are other types of bread improvers so I will try this alternative and see what happens.

What is bread improver?

  • Is a chemical or enzyme, which when added to the bread mix significantly shortens the process to minutes instead of hours.
  • Helps produce gas, and to retain the gas inside the bread. This is done by including enzymes (such as amylase and protease) to act on the yeast and gluten.

While the ingredients of improvers can vary largely depending on their use and the manufacturer, there are a few important ingredients found in all improvers:

  • Ascorbic acid – used to strengthen the gluten
  • Hydrochloride – gluten softening and clearing
  • Sodium metabisulfate – gluten softening and clearing
  • Ammonium chloride – food for yeast
  • Phosphates – food for yeast
  • Amylase – enzyme used to break down starch into simple sugars, thereby letting yeast ferment quickly
  • Protease – enzyme used to strengthen the gluten

Article extracted in part from wikipedia.

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