2/3 Bread Improvers

Self-test Questions (Bread Improvers)

Question 1

What are the three main functions of bread improver?

Bread improvers have three main functions. They are:

1 Conditioning the Gluten-Strengthens and softens the gluten.
2 Providing yeast with nitrogen source- The yeast cell requires nitrogen to synthesise proteins for new cell growth. Bread improvers provide a source of nitrogen for the yeast cell in the form of the mineral salt
3 Enhancement of diastatic enzyme activity- Bread improvers contain enzyme rich malt flour or fungal enzymes. Fungal enzymes are derived from specific fungi that naturally grow on wheat grain. These enzymes are from the ‘amylase’ group which are always present in the flour and are responsible for the conversation of starch into maltose sugars. When the yeast is stimulated an additional supply of sugar is required.


Question 2

What is an oxidising agent?

An oxidising agent helps to produce the di sulphide in dough. For example, ascorbic acid (which is an oxidising agent) is needed for gluten strengthening in a dough.


Question 3

Why is a carrier used in the formulation of bread improver?

The main function of the carrier is to allow the baker to weigh up a mixture of micro-ingredients in a practical and economical way, as the levels required are so small ( e.g. 30 parts ascorbic acid per one million parts flour) that the baker would not be able to weigh them with sufficient accuracy. However, it is these micro-ingredients that carry out the ‘improving’ effects, such gluten modification, yeast stimulation, enzyme supplementation and (In some types of improvers) crumb softening.


Question 4

List the most common carrier ingredients used in modern bread improvers.

Soya flour
Wheat flour
Soya and wheat flour blend
Diastatic malt flour

Question 5

How does a bread improver ensure there is sufficient sugar available to the yeast?

Bread improvers contain enzyme rich malt flour or fungal enzymes, these enzymes are always present in the flour and are responsible for the conversation of starch into maltose sugars. When the yeast is stimulated an additional supply of sugar is required, so bread improver ensures this additional supply of sugar is provided by the amylase enzyme activity (diastatic activity).

Question 6

List the three gluten modifying agents used in bread improvers

Oxidising agents
Reducing agents
Hydrochloride

Question 7

Which two mineral salts are used as a source of nitrogen for the yeast cell?


Ammonium chloride and Ammonium sulphate are two mineral salts that are used as a source of nitrogen for the yeast cell. These compounds are readily absorbed by the yeast cell and energise yeast reproduction and zymase enzyme activity. The net effect is enhanced gas production.


Question 8

What additional functions do some modern bread improvers have?

Improvers (some) contain crumb softening agents, anti-firming agents or emulsifiers, these are other functions of modern bread improvers.

Question 9

List the main ingredients used to soften bread crumbs.

Mono and diglycerides of fatty forming acids
Ddiacetyl tartaric esters of mono and diglycerides of fatty forming acids
Sodium stearoyl lactylate (SSL0
Calcium stearoyl lactylate (CSL)
Lecithin polysorbates
Sorbitans


2/3 Revsion

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