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Bread Improvers



Bread Improvers is a generic term for items that help improve the quality of a loaf of bread.

Two of the best known ones are Ascorbic Acid (aka good old vitamin C), and Alpha Amylase (an enzyme which helps to break down starch.) Other items include gluten flour (aka Vital gluten), and in France, broad bean flour.

Lecithin can help make bread dough more elastic.

You can buy commercial Bread Improver mixes, such as "Lora Brody's" in the UK.

Cooking Tips

You need only a few tablespoons of gluten flour per loaf of bread.


Bread

Bagels; Baker's Blade; Biscuits; Bread Bins; Bread Crumbs; Bread Flour; Bread Improvers; Bread Knife; Bread Machines; Bread Pans; Bread; Buns; Dutch Crunch Topping; Flat Breads; French Breads; Knead; Proof Box; Punch Down; Quick Breads; Rolls; Sandwiches; Unleavened Bread

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Also called:

Bread Dough Enhancers

Citation

Oulton, Randal. "Bread Improvers." CooksInfo.com. Published 05 March 2005; revised 02 December 2007. Web. Accessed 12/15/2017. <http://www.cooksinfo.com/bread-improvers>.

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