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QUESTION:

PASLE ABOUT 8 IMPROVES AND STATE UNDER WHAT CURCUSTANCES THEY

ARE USED IN BAKING INDUSTRY [100].

NAMES: ANCILIA MUKUTURI

SUBJECT: FOOD PREPARATION

LECTURER: MSS D NYIKA

DUEDATE: 18/11/2024

MARK
IN BAKERY THERE ARE VARIOUS IMPROVES USED TO ATTEIN A BETTER
QUALITY END PRODUCT

Q.PASLE ABOUT 8 IMPROVES AND STATE UNDER WHAT CURCUSTANCES THEY

ARE USED IN BAKING INDUSTRY [100].

INTRODUCTION

improvers are a combination of ingredients that help bakers make baked goods of consistent
quality, appearance, and flavor. They can also simplify the baking process and help compensate
for changes in raw materials.

DEFINITION OF TERMS

A bakery is a business that produces and sells baked goods made from flour and cooked in an
oven. Baked goods that are commonly sold in bakeries include: Bread, cookies, cakes,
doughnuts, bagels, pastries, and pies.

Improvers are specialized ingredients or additives used in the baking industry to enhance the
quality, texture, and shelf life of baked goods. They help overcome challenges in the baking
process, ensuring consistent results and improved product characteristics

Improvers in baking refer to ingredients or additives that enhance the quality, texture, and
appearance of baked goods. Here are some common improvers used in baking:

1.LEAVENING AGENTS:

Leavening agents, also known as raising agents, are used in baking to create light and airy baked
goods by introducing gas into dough or batter:

Texture: Leavening agents create a more open crumb and tender texture in baked goods.
Without leavening, baked goods would be dense and unpleasant.

Volume: Leavening agents increase the volume of baked goods.

Mouthfeel: Leavening agents improve the mouthfeel of baked goods.

Leavening agents can be chemical, biological, or physical:

Chemical:Baking soda and baking powder are chemical leavening agents.

Biological: Yeast is a biological leavening agent.

Physical: Steam is a physical leavening agent.

Here are some examples of leavening agents:

Baking soda: Baking soda is a strong leavening agent that’s especially useful for cookies and
quick breads. However, too much baking soda can make baked goods taste metallic. To
neutralize baking soda, you can add an acidic ingredient like buttermilk, honey, citrus juice, or
vinegar.

Active dry yeast: Active dry yeast is a common household yeast that needs to be activated in
warm water or milk and sugar before adding it to dough.

Steam:Steam can be used as a leavening agent in puff pastry and choux past steam
2.OXIDIZING AGENTS:

Oxidizing agents, also known as maturing agents, are used in baking to improve the quality of
dough and the final bread:

Strengthens gluten:Oxidizing agents strengthen the gluten structure in dough, which helps the
dough hold more carbon dioxide gas produced during fermentation. This results in a better-risen
loaf with a fine, even texture.

Improves dough handling: Oxidizing agents improve the mixing and dividing properties of
dough. This is especially important in high-speed bread production.

Increases volume: Oxidizing agents help dough retain gases, which results in a larger loaf
volume.

Improves colour: Oxidizing agents can improve the interior colour of the bread.

Creates a smooth texture: Oxidizing agents can create a smooth texture in the bread.

Creates a fine grain: Oxidizing agents can create a fine grain in the bread.

Creates strong side walls: Oxidizing agents can create strong side walls in the bread.

A common mixture of oxidizing agents used in baking is potassium bromate and potassium
iodate. Other oxidizing agents include dehydroascorbic acid (DHAA).

Enzymes can be used as an alternative to chemical oxidizers. Adding enzymes can result in
cleaner labels for products because there are fewer ingredients
3. REDUCING AGENTS:

Reducing agents are used in baking to improve dough and adjust for flour variations:

Reduce mixing time: Reducing agents break down gluten, which reduces the average molecular
weight of glutenin protein aggregates. This allows for faster mixing.

Improve dough extensibility: Reducing agents increase dough extensibility.

Adjust for flour variations: Reducing agents can be used to adjust for seasonal or crop changes
in wheat quality.

Soften cookies: Reducing agents can make cookies softer.

Increase biscuit length: Sodium meta-bisulfite can increase the length of biscuits.

Reducing agents work by reversibly breaking down gluten. This is the opposite of oxidizing
agents, which build up gluten. Reducing agents can be used alone or with a slow oxidizing
agent.
4.EMULSIFIERS:

Emulsifiers are ingredients that help combine water and fat in baked goods, which can improve
the texture, flavour, and shelf life of the final product. Some of their uses include:

AeratingEmulsifiers help aerate batters and doughs, which gives baked goods a lighter, fluffier
texture.

Stabilizing: Emulsifiers help stabilize the emulsion and whipped foam, and improve the
distribution of air bubbles.

Improving dough: Emulsifiers can improve dough stability, making it easier to process. They
can also help compensate for changes in the quality of raw materials, like flour.

Extending shelf life: Emulsifiers can help baked goods retain moisture and stay fresh longer.

Reducing fat: Emulsifiers can help reduce the amount of fat or oil in a baked good without
affecting its volume, tenderness, or cutting ability.

Strengthening: Some emulsifiers, like sodium stearoyl lactylate and glycerol monostearate, can
help reinforce dough structure, which is especially important for high-ratio cakes.

5.DOUGH CONDITIONERS
Dough Dough conditioners, also known as dough improvers or strengtheners, are ingredients
added to baked goods to improve their quality, texture, and shelf life. They can help with many
aspects of baking, including:

Improving dough structure: Dough conditioners strengthen the gluten structure of dough,
which improves the dough's ability to retain gas and makes it easier to work with.

Speeding up the process: Dough conditioners can help the dough rise and proof faster, which
can save time and effort.

Improving the final product: Dough conditioners can help create a better crumb texture, more
consistent results, and a more symmetrical loaf.

Extending shelf life: Dough conditioners can help bread stay fresh longer by slowing down the
rate at which the crumb firms.

Withstanding damage: Dough conditioners can help frozen dough withstand damage from ice
crystals.

Compensating for variations: Dough conditioners can help compensate for variations in flour
quality and other external factors. , also known as dough improvers or strengthens, are
ingredients added to baked goods to improve their quality, texture, and shelf life. They can help
with many aspects of baking, including:

Improving dough structure; Dough conditioners strengthen the gluten structure of dough,
which improves the dough's ability to retain gas and makes it easier to work with.

Speeding up the process: Dough conditioners can help the dough rise and proof faster, which
can save time and effort.

Improving the final product: Dough conditioners can help create a better crumb texture, more
consistent results, and a more symmetrical loaf.

Extending shelf life: Dough conditioners can help bread stay fresh longer by slowing down the
rate at which the crumb firms.
Withstanding damage: Dough conditioners can help frozen dough withstand damage from ice
crystals.

Compensating for variations: Dough conditioners can help compensate for variations in flour
quality and other external factors.

6.FLAVOR ENHANCERS:

Flavor enhancers are ingredients that can be used in baking to improve the taste of a baked good,
or to create a new flavour:

Flavour enhancers can intensify the existing flavour in a baked good without overpowering
them.

Create new flavours: Flavour enhancers can be used to create unique flavours that aren’t
naturally present in the food.

Restore lost flavour: Flavour enhancers can help restore the taste of baked goods that have lost
their flavour during processing or cooking.

Reduce salt: Flavour enhancers can help reduce the amount of salt and other seasonings used in
baking.

Some examples of flavor enhancers include:

Honey: Can add a distinct flavor and enhance the flavors of other ingredients. Honey can also
extend the shelf life of foods and stabilize liquid products.

Citric acid: Adds a tart, refreshing, and acidic flavor that can enhance the existing flavors of a
food.

Maltol: An artificial sweetener that can give baked goods a “fresh baked” taste and smell.

Other flavor enhancers can come from extracts, emulsions, oils, compounds, powders, spices,
and herbs.
7.COLORANTS:

Colorants, or food dyes, are used in baking for many reasons, including:

Decorating: Colorants are used to decorate cakes, pastries, and frostings.

Correcting color variations: Colorants can correct natural variations in color.

Enhancing colors: Colorants can enhance natural colors.

Protecting flavors and vitamins: Colorants can protect flavors and vitamins from damage by
light.

Offsetting color loss: Colorants can offset color loss due to exposure to light, air, temperature
extremes, moisture, and storage conditions.

Providing identity: Colorants can provide identity to foods.

Some common types of colorants used in baking include:

Water-soluble colorants: A concentration of 1.5–3% of water-soluble colorant can help disperse

dough.
Lakes: Lakes are preferred for their oil-soluble nature.

Powdered colors: Powdered colors are one of the most common and popular food colors.

Beetroot powder: Beetroot powder can be used as a natural food coloring.

Betalains: Betalains are stable at a wide pH range and are often used in dairy products like
yogurt and frozen yogurt.

The use of food colorants is strictly regulated by national and international laws to ensure their
safety.

8.TEXTURE MODIFIERS:

Texture modifiers can be used in baking to improve the texture, stability, and shelf life of baked
goods, and to enhance the taste experience:

Emulsifiers: These surface-active substances can improve texture and shelf life by interacting
with proteins and carbohydrates in baked goods.

Dough modifiers: Ingredients like amylases, sugar, pregelatinized starch, and certain emulsifiers
can contribute to the texture of pizza crusts and other baked goods.

Batter coatingBatter coating can improve the texture of fried products like french fries and
doughnuts.
Texture modifiers can be derived from plants or animals. Some examples of texture
modifiers include:

Pectin: Used in jam making and jelly beans

Guar gum: A thickening agent that is more powerful than corn flour

Agar: A gelling agent that produces firm, slightly brittle jellies

Carrageenan: A vegetarian alternative to gelatin

Alginates: A gelling agent that produces firm, brittle, and heat-stable jellies

Gellan gum: A gelling agent that produces elastic jellies that are good at releasing flavors

CONCLUSION

Bread improvers play a significant role in the art of baking, providing bakers with tools to
enhance dough handling, volume, texture, and shelf life. Through the use of enzymes,
emulsifiers, oxidants and other ingredients, these additives bring numerous benefits to the baking
process and the final product. However, it is important to strike a balance between the use of
improvers and maintaining the artistry and authenticity of handcrafted bread-making.
REFFERENCES

Tebben, L., Shen, Y. And Li, Y. (2018) Improvers and Functional Ingredients in Whole Wheat
Bread: A Review of Their Effects on Dough Properties and Bread Quality. Trends in Food
Science & Technology, 81, 10-24.

https://doi.org/10.1016/j.tifs.2018.08.015

has been cited by the following article:

TITLE: Dietary Supplementation of κ-Carrageenan to Improve the Physio-Chemical and
Functional Properties of White Bread

AUTHORS: Maya Raman, Ammu Dinakaran, Akshaya Ravindran, Thazhakot Vasunambisan

Sankar, Teralandur Krishnaswamy Srinivasa Gopal

KEYWORDS: Carrageenan, Wheat Flour, Bread, Texture Profile Analysis, Physio-Chemical

Properties

JOURNAL NAME: Food and Nutrition Sciences, Vol.10 No.8, August 21, 2019.

The Role of Improvers in Bakery Products Quality

January 2017

Edition: First EditionPublisher: NOOR PUBLISHINGEditor: NOOR PUBLISHINGISBN: 978-

3-330-84721-7

Authors:

Mohamed Gadallah

Qassim University