Natural improvers for bakery technology


Ersilia Alexa, Monica Negrea, Ileana Cocan

Volume 27, Issue 4;
Pages: 392-398; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


The bakery improvers are substances or ingredients that are used in baking in very small quantities and that positively influence the quality of the finished product and its freshness. They include additives and technological aids [2].

In baking, improvers are used for the following purposes: i) development of gluten and organization of the gluten network; ii) optimization of yeast activity; iii) improving the processing of the dough; iv) diversification of the assortment range.

The bakery improvers can be classified into: i) chemicals; ii) enzymatic products; iii) emulsifiers; iv) other compounds.

From the point of view of their actions in the dough, the improvers help to improve the biochemical properties of the dough, as well as the behavior of the dough in general during the technological process. They lead to higher quality products in terms of core structure, shell color, appearance, volume, freshness and aroma.

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