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 breads with addition of fruit, seeds or nuts to a loaf to give strength and volume. Laucke include bread improver in our bread mixes, but it can also be purchased separately.
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 wheat and is extracted from sprouted (malted) barley or wheat. It is dried, ground and added to Australian Bread Improvers. It is naturally present in Australian flour but not at sufficient levels for good bread making.
Amylase reduces starch to maltose upon which the yeast feeds. There is no need for sugar to be added except for sweetening and / or extra browning in the oven.
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.
