Improver bread

Flour Bleaching Agents and Bread Improvers. Freshly milled flour contains carotenoid pigments that cause the flour to have a yellow color. In addition, when the flour is made into dough the product is sticky and unmanageable. As the flour ages, a natural process takes place which turns the flour white and improves its baking qualities. Because the natural process takes quite a bit of time, additives are used to speed up the process. 

The permitted use level in bread flour in the UK is 75 mg kg 1 in all bread flour except wholemeal and biscuit flour. The use in biscuit flours is permitted at 300 mg kg-1, except where sulfur dioxide or sodium metabisulfite is used. L-Cysteine is also used in pastry as a pastry relaxant. In both pastry and biscuits, not too surprisingly as the chemical action is the opposite of that in bread improvers, the reducing agents... 

Typically this sort of product would be made using a spiral mixer with a specially formulated bread improver. The other requirements are the moulds to shape the dough and an oven with steam. 

In many countries additives are forbidden in bread, except aromas in, for instance, fruit-flavored bread. Natural additives like enzyme active soya flour get only little attention for application in bread improvers because ... 

A spectrophotometric assay procedure was used to measure the lipoxygenase isoenzyme activities of fresh and stored soya containing bread improver pastes and powders (77). 

As discussed, addition of enzyme active soya flour changes the composition of volatile compounds of white bread. In its practical application as a bread improver component, the soya lipoxygenase isoenzymes are sufficient stable for 5 months to meet the bleaching requirements. 

Table IV. Influence of 16-23 weeks of storage of soya containing bread improver PASTE and POWDER on differences (d) in relative decreases (%) of GC peak areas of selected volatile compounds of white bread (22)...

Bread aroma, volatile compounds, 192-193,195f Bread improvers, 193 Bread making, volatile compounds, 192-194... 

De Man, M. and Weegels, P.L., High-Fiber Bread and Bread Improver Compositions, WO Patent 2005023007, 2005. 

Use Fertilizers flameproofing agent to prevent afterglow in matches plant nutrient solutions manufacturing of yeast, vinegar, yeast foods, and bread improvers food additive analytical chemistry. 

P. R. Haddad and P. E. Jackson, The determination of ascorbate, bromate and metabisulfite in bread improvers using high performance ion-exchange chromatography. Food Tech. Aiist., 37,. 305,1985. 

Liljeberg, H.G.M., Ldnner, C.H., and Bjdrck, I.M.E. 1995. Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans. J. Nutr. 125, 1503-1511. 

The four fundamental constituents of bread are flour, water, salt and yeast. AH bread contains these and most bread contains one or more of a long list of substances known as bread improvers. The quantity of these four fundamental constituents used by all bread-makers is about the Bame. The manufacture of yeast has become so standardized that the product is uniform, giving the same results from day to day and year to year. The grading of flour is perfected to the extent that standard brands of flour can be counted on to give satisfactory results although there iB some variation which becomes important when bread is made on a large scale. The water of different localities makes considerable difference in bread. 

Bread improvers consist of substances which, added to the four fundamental bread constituents mentioned above, will improve the bread. These bread improvers are added to perfect the bread in one or more of the following ways color, bloom, size of loaf, shape of loaf, grain, texture, velvetiness of crumb, taste, flavor, aroma, zest of loaf, length of time required for staling, economy of gas production in dough, or water absorption capacity. 

The largest users of bread improvers am the bakeries where hundreds of thousands of loaves of bread are produced per day. The use of certain improvers in bread might not be found of any great value from the standpoint of profits to the small bakery with an output of a few hundred loaves per day but when figured on an output of thousands of loaves per day, the saving becomes considerable. The introduction of many bread improvers has been due to the struggle to improve ike loaf and at the same time cut costs. 

Malt is very extensively used as a bread improver. Its action in bread is varied. It not only contains diastase but several proteolytic... 

Some bread improvers are made of modified starch, some of certain chemicals which stimulate yeast activity, and some contain shortening materials. 

There is a long list of materials which are added to the four fundamental constituents of bread for the sake of economy or improvement in the finished loaf. Some of these materials were mentioned under the head of bread improvers. 

Salt is not considered a bread improver but one of the fundamental constituents. While it is necessary in bread to give it savor it also has an effect upon the action of yeast on the dough in that in excess of 3% it retards fermentation. 

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