1. Bread improver
Among the baking ingredients, the bread improver is the most common one. Although it is not in the main raw material of bread, in actual production, we will find that almost every baker is using bread improver. Faced with the wide variety of bread improvers on the market, many people are at a loss. Why use bread improvers and how to choose them?
As a baker, in the bread making process, at least the following two points are helpless: The first is the quality of the flour. The baker cannot control the quality of the flour, and can only improve the stability of the flour during the production process and the quality of the bread by controlling the production process, that is, adding modifiers. Secondly, there is the aging problem of wheat starch, that is, starch retrogradation. After the bread is out of the oven, the starch begins its aging process, which is manifested in the bread that the bread becomes hard and slags off. These will affect the quality of bakery products, so effective bread improvers have become the first choice of many bakers.
So, what is the role of bread improver in bread production?
First, the bread improver can effectively improve the stability of the dough during the production process, such as improving the stirring resistance of the dough and improving the stability of the dough during the fermentation process. Second, the bread improver can improve the expansion of the dough when it enters the oven. It is manifested in the volume of the bread and the improvement of the uniformity of the internal organization of the bread; third, the bread improver will maintain the softness of the bread for a long time, that is, delay the aging and retrogradation of starch and so on.
The bread improver has so many functions, how to choose it?
A professional baker will first look at its ingredient list and choose high-quality products that contain amylase, glucose oxidase, emulsifiers, etc.
Because amylase can hydrolyze starch into dextrin and reducing sugars, delay the recrystallization process of starch, thereby delaying starch aging; on the other hand, the sugars decomposed by enzymes can provide nutrition to yeast, so that yeast can produce even and lasting gas. Can increase the volume of bread.
The emulsifier has the effect of improving the elasticity, toughness and hydrophilicity of the dough, so it can effectively increase the volume of the bread, make the internal structure of the bread uniform and delicate, and delay the recrystallization process of starch particles, that is, delay the aging of starch. Glucose oxidase is a safe and effective dough oxidant. They can promote the formation of disulfide bonds between proteins and strengthen the gluten network structure.
This type of compound bread improver has been favored by many bakers. However, the different functions of these different ingredients are due to the diversification of user needs, and often the bread improver development companies have their formula ratios in the development process to meet the requirements of different customers and reduce the needs of customers' production costs. Therefore, there are different types of bread improvers, such as strong gluten bread improvers for weak flour gluten, anti-aging bread improvers for extending shelf life, and comprehensive bread improvers (strong gluten effect and anti- The aging effect is more prominent).
After understanding the different functions of the various ingredients of the bread improver, it is a small case for the baker to choose a really suitable bread improver.
Finally, it is recommended that breads choose improver products from large and large companies with high reputation to ensure the safety and quality stability of the improver formula raw materials, and stay away from products that contain the state's ban on adding potassium bromate.
2. Why use bread improver?
1. What the market needs for trend development
Bread is a popular convenience food. With the improvement of people's living standards and the continuous improvement of dietary structure, people increasingly favor bread. Good-quality bread should have the characteristics of being safe to eat, soft and tasty, rich in nutrition, easy to digest, and convenient to carry. To produce good bread, the quality index of the final dough must meet the following requirements: the water absorption of the flour is about 60%, the stability time of the dough is 10~12min, the softening degree is less than 50Bu, and the tensile resistance of the dough is 600~700Bu , The ratio of tensile resistance to extensibility is 3~5, and the energy value of the dough is 120~180cm2.
Before adding bread improver, general bread flour only has gluten content, water absorption rate, stabilization time, softening degree and other indicators that meet the requirements. The disadvantages of the dough are: the dough has strong elasticity, high hardness, easy to break, large expansion resistance when the dough is fermented, and long fermentation time; the bread produced is small in size, tight in structure, poor in porosity, and easy to break in the skin. Therefore, it is necessary to add a bread improver to improve it.
2. The role and effect of the bread improver itself
(1) Improve the rheological properties of the dough, improve the handling performance and mechanical processing performance of the dough (beating resistance, prevention of collapse before and after entering the oven, etc.).
(2) Improve the rapid expansion of the furnace to make the crown shape upright and full.
(3) Significantly increase the volume of the finished product, 30-100% (depending on the specific powder quality and formula).
(4) Improve the internal organization structure of the finished product to make it uniform, dense, white and good in level.
(5) Improve the taste, make the bread chewy and sweet.
(6) Improve the water holding capacity of the bread, delay the aging of the finished product, and extend the shelf life.
Three, the use of bread improver matters needing attention
1. Read the instructions for use first
When choosing a bread improver, you must first read the instruction manual of each bread improver in detail, clearly understand the properties, main functions, addition amounts and usage methods of the selected bread improver, and pay special attention to the composition of each bread improver. The ingredients and their main uses are consistent with the purpose of choosing the bread improver.
2. Use in moderation, and the method should be appropriate
Be aware that if the amount is too small, the effect will not be achieved; if the amount is too much, it will cause side effects. Improper use, such as uneven mixing with other ingredients when mixing the dough, will not achieve the use effect.
3. Weather influence
There are enzyme preparations in the bread improver. The winter is cold in the north. When mixing the dough, you should first heat the water and then add the improver.