Bread Improvers are used to improve the quality and palatability of bread made using shorter processes. Benefits of using an improver is that the dough maintains its tolerance and stability during the entire process from mixing, shaping, proofing and baking. This improved tolerance results in greater volume, better crumb texture and superior crust characteristics.The improver can enhance the bread gluten, making the expansion better. It can also make the surface crispy under the condition of high temperature and short time baking. Amylase in improver can produce reducing sugar, making the bread color better.
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