Influence of Bread Improvers on the Quality of Wheat Flour and Bakery Products

摘要

Quality, shelf life and standardization of bakers products are achieved by use of improvers. During the production process they additionally support the baking quality of flours. Their effect is evident in the phase of preparing and processing the dough, where due to mechanised production a standard quality of wheat flour is very important. That is attained by flour fortification in mills or addition of bread improvers in bakeries in bakeries (7). Bread improvers increase the dough stability, affect bread yield and extend freshness of bakery products.