When we think of bread and baking, the ingredients that immediately come to mind are water, flour, yeast and salt. Of course, it is essential to choose the best raw materials, follow the entire production process with precision and aim for many hours of fermentation. In some cases, however, improvers become part of the recipe. What are they?
WE KNOW THE IMPROVERS
These substances of chemical or biological origin , if added in small quantities to flour or dough, can improve some aspects. Among these, fermentation, organoleptic characteristics, shelf life of the product. Furthermore, they can correct any technical errors that occurred during processing.
WHEN TO USE IMPROVEMENTS
Their presence can usually be found where leavened dough is frozen . The best known is ascorbic acid , an oxidizing agent used in various food preserves.
For long-life products, it may be necessary to use improvers based on emulsifying agents or soy lecithin, in addition to preservatives which are also called “anti-mould”: sorbic acid and its salts, propionic acid and its salts.
In the processing of products whose dough must be extremely extensible and much more malleable, reducing agents can be useful. In addition, if you want to improve aroma and acidity, there are improvers based on dried or freeze-dried sourdough.
THE LATEST GENERATION IMPROVERS
Until recently, enzymes were used to soften dough and speed up fermentation. Enzymes, especially amylases, are present in nature (in wheat and flour) and act especially on damaged starch. How? By producing fermentable sugars that give more volume to bread, improving its aroma and crust color.
ARE IMPROVERS ESSENTIAL?
The question is legitimate: pass or fail? Some processes require this use, but generally speaking, in an artisan laboratory and using excellent quality flours, it is possible to do without improvers. In short, their use is increasingly linked, for example, to the need to facilitate baking in the oven and preserve bread for a long time on the shelves of stores, in addition to the desire to standardize and speed up production processes. Deep down, however, some ideas do not always turn out to be so successful.
