1. BREAD IMPROVERS

2. BREAD IMPROVERS
 Substances which when added to the dough
enables the baker to produce an improved loaf with
good quality, shelf life, softer crumb, bloom and
flavour.

3. BREAD IMPROVERS
 Mineral Additives
 Yeast foods
 Enriching Agents

4. MINERAL ADDITIVES
- Persulphates of Potassium & Nitrogen: Increases WAP
and therefore greater yield
- GMS (glycerol mono stearate): Emulsifier and Anti
staling agent, crumb softener
- Potassium Bromate: astringent action on gluten,
stabilizes & tenderizes it. increases WAP
- Phosphates of Calcium & Ammonium : Tightening Action
on gluten, fermentation stimulant, inhibits growth of rope
- Lime Water: Retards fermentation in hot climate
- Organic Acid( lactic & succinic): Better Conditioning in
flours with tough gluten

5. YEAST FOODS
- Malt: Mellows & softens the gluten
-Diastatic Malt: Increases the flavour, sugar content
contains diastase enzyme which modifies gluten
-Non Diastatic Malt: Provides sugar & flavor

6. ENRICHING AGENTS
- Fats
- Eggs
- Milk & Milk Products
- Fruits & Nuts

7. FATS
 SHORTENINGS
 MARGARINE
 OILS
 BUTTER
 LARD

8. EGGS

9. MILK & MILK PRODUCTS
 Fresh Liquid Milk
 Cream (Whipping cream, Light cream,Crème
fraîche , Half-and-half )
 Butter Milk
 Dried Milk

10. FRUITS & NUTS