In the making process of food production line, bread improver is essential. So, what is bread improver? How does bakery improver work in bakery production line? Here can be a brief introduction about bread improver in cake production line(mainly consists of tunnel oven, spiral soothing tower, and dough fermentation room).

Dessert Production Line

1. Problems encountered from the cake production line as well as pastry enterprises

The first is the caliber of flour. Baker can not control the grade of flour, only through the control of the production process, that can be, the addition of improver to improve the stability of flour inside production process and the grade of bread.

The second will be the aging of wheat starch, that is starch retrogradation. After the bread comes outside the oven, the starch will start its aging process. Chinese language noodles, such as steamed buns, will likely face aging, dry and hard hair, rough tissue along with other problems in the output.

These factors will affect the grade of flour products, so the effective improver is now the first choice of numerous bread bakers.



2. The particular improver in bread, steamed bread production

A. The dough modifier can effectively enhance the stability of the dough in the bakery production line course of action, such as improving the actual dough's stirring resistance as well as improving the stability with the dough in the fermentation progression.

B. Dough improver can improve the expansion of dough, mainly inside the volume of the complete product, and improve the homogeneity belonging to the finished product.

C. The dough improver will continue the softness of the finished product for long periods.



Bread improver specific efficiency in biscuit production range:

1. Increase the volume (expansion) by comparing the amount of bread made via dough toast.

The improvers can improve the binding between gluten proteins, doing the gluten tissue more dense, thus maintaining more in the gas produced by yeast fermentation, and making your tissue more delicate in addition to expansible during baking. The improver can boost the dough elongation so which the dough is easy to help stretch, the baking fuel is heated, improve made from effect of bread. (left unmodified bakery light color, right extra after golden)



2. The amylase inside bread improver in dessert production line will hydrolyze the starch from the flour to dextrin or even small molecule starch, after which after the other enzymes within the flour or yeast effect to offer reducing sugar, reducing sugar in the heat and protein reaction to provide color.



3. Increase the stability with the dough (especially in that industrial production, the bread is unstable and susceptible to collapse)

The ingredients inside bread improvers will improve the gluten network construction, making the dough more stable during stirring and less at risk of excessive stirring. In the particular fermentation stage, the gas generated is usually more stable wrapped in the dough structure and less at risk of air leakage. The bread quality may be maintained to the highest under various operating illnesses.



4. Mechanical operation belonging to the dough (the dough is simple to be beaten and adheres for the beating equipment and operations platform)



Embodied in the dough from the mechanical operation requirement once the dough is hard, elastic, surface drying, otherwise your mechanical forming, transportation, segmentation process will produce glue equipment, the dough is challenging molding is too gentle, bread improver can strengthen the dough thews, help make the dough is stretchy, and can make the particular dough surface dry, never glue machine, easy to perform.



5. To improve your internal organization (even organization) involving bread cost in bakery generation line, bread cross segment pictures were used regarding comparison.



6. Anti-aging (extend the particular shelf life) using demand curve



7. The softness of bread tissue was offer the picture by bread tissue (bread placed to get 24 hours) pressure excess fat.



Soft bread is user from the more important factors to take into account: first bread gluten structure is close friends certainly, organization is divine, the protein to variety ideal can save additional water (form good protein can be a polymer, can save the particular water), which is why less than mixer, excessive or lack of fermentation, and the purpose of excessive bread getting old; Secondly, the function of enzyme within the improver can decompose this starch structure, which makes the starch not easy to regenerate. Moreover, emulsifier can also combine with starch in order to change starch structure and decelerate starch regeneration.



8. Improve the crispness of the dermis in bread production collection.
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