BREAD IMPROVERS
Baking improvers are substances added in small amounts to bread dough to enhance its technical and organoleptic properties. In particular, they improve dough fermentation and increase the volume of the baked bread.
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Common ingredients found in baking improvers, in addition to flour, include enzymes, oxidizing agents, emulsifiers, leavening agents, and anti-caking agents. They are typically categorized as *improvers* (containing emulsifiers) and *processing aids* (without emulsifiers). However, these classifications are not standardized and may vary from one manufacturer to another.
