Bread improver and bread softener?!


Question:

Bread improver and bread softener?

Are there the same for these two items : bread improver and bread softener ? Thanks !

Additional Details

1 day ago
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Answers:

No, they're two different things, doing different jobs in bread production.

The bread improver is a mixture of enzymes and, more often than not, ascorbic acid (vitamin C) which accellerate the fermenting action of the yeast, enabling a better quality of rise in, in effect, a shorter period of time.

The bread softener, more commonly referred to as the emulsifier, is an additive, for example lecithin (an extract from the soy bean), which binds with the water and fat in the dough, to stabilise the mixture. It improves crumb and the slicing behaviour of the bread, and enhances a sense of freshness', i.e. the springiness of the finished bread.




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