company news about The Role of the Principle of Bread Improver and the Introduction of the Ingredients

1. Principle of action

Bread improver improves the quality of bread through the synergistic effect of many ingredients. It can enhance the strength and toughness of gluten, so that the dough can better keep gas in the fermentation and baking process, thus increasing the volume of bread; adjust the pH value of the dough, provide a more suitable growth environment for yeast, and promote the fermentation; it can also improve the water absorption of the dough, increase the softness of the bread and help to slow down the aging of the bread, and maintain the taste.

2. Main ingredients

Enzymes: e.g. amylase and protease. Amylase can break down starch into sugar, provide more sugar for yeast fermentation, promote fermentation, and increase the sweetness of bread; protease can moderately break down gluten proteins, make the dough softer, and improve the organization of bread.

Emulsifiers: such as monoethylene glycol ester, SSL (sodium stearoyl lactylate), etc., can reduce the surface tension of the oil-water interface in the dough, so that the oil in the dough can be better dispersed in the dough to form a uniform organization, and improve the softness and aging resistance of the bread.

Yeast Nutrient: It provides yeast with nutrients needed for growth, such as ammonium salt, phosphate, etc. It promotes the growth and fermentation activity of yeast, and ensures that the dough is fully fermented.