Ingredient: bread improver

Bread Improver For Improving Bread-Baking Functionally

Bread Improver Home Recipes are mainly concerned with making softer bread. Chinese use bread improvers to improve baking functionally. They are the balanced combination of baking acids and enzymes that helps with strengthening the gluten present in the flour. Chinese use it because it helps with strengthening the dough. Most importantly, it helps with proper dough development. This is why the Chinese use it in baking only when they do not have time to leave the flour to ferment on its own. Also, they use it when they wish to improve the texture and volume of bread. When they have difficulty in the rolling dough, bread improver comes as a handy tool.

When you prepare a good bread improver recipe for the first time, you can just use a couple of tablespoons for every three cups of flour. It is better to start with this much quantity. Then, you can increase the quantity you use based on the consistency and taste of the recipe. Once you start using it, you will get to know how much about the right quantity for your recipe. Bread improvers are capable enough to increase the life of the bread by about three to four days. Also, it will help with maintaining the humidity level of bread and will keep your bread crispy.