A bread improver is a flour-based blend of several components with specific functional properties designed to modify dough characteristics and give quality attributes to bread. Bread improvers are mostly made from a combination of enzymes in addition to various emulsifiers, soya flour and malt flour for their dough conditioning and improving properties.
Bread improvers have a range of functional benefits; they can enable the rapid development of a dough through to the finished baked product by reducing the time required to achieve a comparable result from the traditional long fermented doughs of the past.
