Bread improvers are substances that can be added to dough to improve the quality, shelf life, texture, and flavor of bread. They include mineral additives like potassium and nitrogen persulphates that increase yeast activity and yield; yeast foods like malt that soften gluten; and enriching agents like fats, eggs, milk, and fruits that add nutrients and moisture. Common mineral additives are phosphates that tighten gluten and bromate that tenderizes it, while common yeast foods include diastatic and non-diastatic malt that provide sugar and flavor.

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