engleski

Improvers in the production of bread and bakery products

Bakery improvers have complex function and they are used for improvement of bakery products during production. Choice of improvers depends of type of flour, type of used equipment, production process and type of product. Improvers which are used for production of bakery products allow : faster production of homogeneous and elastically dough, they improve formability of dough and stability during fermentation, they increase the volume of doug and also they are playing a big role in freshness and durability of final product. Bakery improvers allow consumers to buy the best types of bread in terms of volume, structure, colour of bread crumb, appearance and colour of bread crust, preservation and flavour. Active compounds of bread improvers can be divided into groups: oxidants, enzymes, emulsifiers, sugar, fat and dietary organic acid.

additives ; bread ; baking products

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