How to make bread improver? [closed]

For unknown reasons, but probably related to the covid pandemic, we are unable to buy bread improver.

Related question - What is 'Bread Improver'?

Our daily bread is made in a bread machine, and our recipe is approximately 50% rye, 50% white (or sometimes wholemeal), salt, water and yeast. Without the bread improver, it's still OK, but is about 30% larger "loaf~ier" with the improver included.

Is there some way of making your own bread-improver? I found these suggestions, but I would have preferred more of the science behind the actions of the ingredient.

I think the main ingredient in our improver is Soy Lecithin.

Since lecithin is found in egg yolk, milk and soy beans. I'd be happy to add all these to the bread, but I'm after a few hints before I go wasting good flour on ill-informed experimentation.

My current thought is to start with maybe a tablespoon (20ml) of skim milk-power added to the flour. Does that sound reasonable?

EDIT: found a recipe: http://www.breadmachinedigest.com/recipes/enhancer-recipes/bread-freshtm-dough-enhancer.php I'm by no means a vegetarian, but I am also not particularly keen on adding gelatine to my bread.

bread

Best Answer

Vitamin C is probably the most critical of the components of most bread improvers. It helps the yeast grow essentially - just like you need vitamins, so does the yeast. Apparently it also strengthens the gluten through a chemical reaction.

Lecithin is also good to add. At the quantities provided in a typical lecithin additive to bread it acts as an emulsifier - breaking down fats/oils supplied in the bread mixture and making them more available to the yeast, thereby enhancing metabolism, as well as improving moisture retention through better mixing of the fat/oil and water within the loaf.

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What happens if you put too much bread improver?

It is important for the baker to be aware of the differences between bread improvers as one used successfully in a particular application may encourage too much softening or strengthening of the gluten matrix when used in another. This could lead to major and costly problems in the bakery.

Does bread improver make bread softer?

The main ingredient in bread improver is yeast. It usually also contains emulsifiers, which help to make the loaf soft and fluffy. It may also contain an enzyme which can improve the texture of the bread as well as help it to last longer, or asorbic acid (vitamin C), which can help the dough to rise.

Is it necessary to use bread improver?

Is bread improver an important ingredient when making your own bread? You actually don't really need bread improver but it does make for a lighter loaf of bread with better texture and flavour. Bread and flour agents like bread improver are mainly for commercial baking.

How do you store dough enhancer?

Mix together and store in an airtight container in the refrigerator. For 100% whole grain breads, use 3 tablespoons per loaf. Add to your recipe along with the flour. I love dough enhancer so much I make it in triple batches and keep it in a quart-size jar.

HOW TO MAKE YOUR OWN BREAD IMPROVER/HOMEMADE BREAD SOFTENER/2 INGREDIENTS ONLY

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