EFFECT OF BREAD IMPROVERS ON WHITE PAN BREAD QUALITY IN THE RAPID DOUGH BREADMAKING SYSTEM

摘要

Bread improvers are technically complex mixtures of food additives used commercially to enhance a range of dough processing and end product quality attributes. A precise knowledge of the function of each component is required in order to optimise performance and avoid unnecessary dosage which conveys a significant associated cost. Relatively little has been published about the improver response to Australian germplasm in the predominant Australian baking process - the rapid dough method.