Are bread improvers really needed?
I am new to baking and I am in the process of creating and starting my bakery in my country.
I got a few questions, my bakery is planning on making pita bread. I have a fully automatic machine that will create the bread.
I plan to product fresh bread everyday and when needed. My main fears are mold, bad texture, and taste.
My questions are:
1- Would it mold after the first (1st) day If i don't put any preservatives?
2- I really don't want to add to the cost, should I think of adding Bread Improvers, would it even help the taste?
3- Are Bread improvers that important?
Here are the ingredient:
Brown Sugar for browning
Baking soda to help neutralize the acidity that comes from the molasses in the brown sugar.
Salt
Water
Yeast
Thanks!
Best Answer
The bread improvers that I have seen simply encourage gluten development to improve bread texture. They are often called for for use in bread machines because those machines are not as effective at kneading. Many bread improvers are as simple as extra vitamin C. Without knowing the details of the machine you are planning to use it is difficult to say whether a bread improver would help. I would try without it. If the bread is too crumbly then add some Vitamin C.
Bread improvers do not change the flavor of the bread so much as the texture. I don't think the slight change in acidity would make much difference to the shelf life but I've not read anything about that.
Whether bread will mold in one day depends greatly on how the bread is stored and what you climate is. If it is very humid and the bread is stored uncovered then it could possibly mold after one day. If the climate is too dry then the bread could be quite stale after a day. There is a reason that preservative-free bread is usually sold the same day it is baked.
Note although not part of your question, brown sugar (and the soda to neutralize the brown sugar) are not at all required for bread to brown. A quick search for pita recipes shows either no sugar or just enough to activate the yeast in the recipe.
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Quick Answer about "Are bread improvers really needed?"
Do I really need 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.What is the benefits of bread improver?
One of the most important benefits of using an improver is that the dough maintains its tolerance and stability during the entire process \u2013 from mixing, shaping, proofing and baking. This improved tolerance results in greater volume, better crumb texture and superior crust characteristics.Can you use apple cider vinegar instead of bread improver?
Bread Improver is an additive, it improves the fluffiness and shelf life of your bread. Read the label and do some research if you are concerned about this item. This can be omitted or replaced with a more natural alternative such as 2 teaspoons of fresh lemon juice or 2 teaspoons of apple cider vinegar.Does bread improver make bread softer?
Bread Improver Its a blend of ingredients which help activate the gluten and improves the yeast fermentation process and the overall taste of the bread. In my opinion, the bread improver does make a lighter softer loaf, however, the bread will work just fine without this ingredient.The secret of soft and fluffy bread | dough with bread improver vs no bread improver
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