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Dough improvers optimize all aspects of the bread and
give bakers the required tolerance and flexibility
during all stages of the baking process: mixing,
fermentation, baking and shelf life. Improvers also
help bakers to move the volume, crumb, crust and
freshness of their breads level. For better acting,
dough improver often consisted of axidizing and
reducing agent. The recent study devoted to increase
dough quality using some natural and chemical
imporvers. The information provided in this book will
be useful to bread makers seeking to develop high
end-use quality products, and to industry as they
select suitable improvers for the wheat flour.
give bakers the required tolerance and flexibility
during all stages of the baking process: mixing,
fermentation, baking and shelf life. Improvers also
help bakers to move the volume, crumb, crust and
freshness of their breads level. For better acting,
dough improver often consisted of axidizing and
reducing agent. The recent study devoted to increase
dough quality using some natural and chemical
imporvers. The information provided in this book will
be useful to bread makers seeking to develop high
end-use quality products, and to industry as they
select suitable improvers for the wheat flour.