What is the difference between bread improver and baking powder?

Bread improvers and baking powder each play an important role in the baking field, but they have significant differences in ingredients, functions, usage methods, and effects. The following is a detailed analysis of the differences between the two:

1. Definition and ingredients

Bread improver:

Definition: Bread improver is a compound food additive, mainly composed of emulsifiers, oxidants, enzyme preparations, inorganic salts and fillers. These ingredients work together on the dough to improve its processing properties and the final quality of the bread.

Ingredients: Commonly used emulsifiers include ionic emulsifiers SSL, CSL, glyceryl monostearate, etc.; oxidants include potassium bromate, potassium iodate, Vc, etc.; enzyme preparations may include maltose α-amylase, fungal α- Amylase etc. In addition, inorganic salts (such as ammonium chloride, calcium sulfate) and vitamins (such as vitamin B1, B2) may be added to enhance nutrition and adjust dough properties.

baking powder：

Definition: Baking powder is a compound leavening agent, also known as foaming powder or baking powder. It mainly consists of three parts: alkali agent (such as sodium bicarbonate, commonly known as baking soda), acid agent and filler (such as corn flour).

Ingredients: The alkaline agent provides an alkaline environment, the acid agent reacts with it to produce carbon dioxide gas, and the filler is used to separate the acid and alkali components to avoid premature reaction. There are a variety of formulations on the market, including aluminum-containing and aluminum-free formulations, with the latter being safer and healthier.

2. Functions and effects

Bread improver:

Function: Bread improver is mainly used to improve the processing performance of dough, including improving the dough's mixing resistance, fermentation stability and oven expansion. At the same time, it can also promote the softness of bread, increase baking elasticity, and effectively delay the aging process of bread.

Effect: After using the bread improver, the volume of the bread can be significantly increased by 30%-100% (depending on the powder quality and formula), the internal structure is more uniform and dense, and the taste is chewy and sweet. In addition, it can improve the water-holding capacity of bread and extend its shelf life.

baking powder:

Function: The main function of baking powder is as a leavening agent, which produces carbon dioxide gas when the dough encounters water or is heated, thereby making the dough expand and become soft.

Effect: Baking powder can quickly produce a large amount of gas, making baked goods fuller and softer in taste. In the production of steamed buns, steamed buns and other pastries, baking powder can effectively make up for the lack of gas production by yeast, making the finished product more beautiful and delicious.

3. How to use

Bread improver:

How to use: Bread improver usually needs to be added together with other ingredients during the dough mixing process. The amount added needs to be adjusted according to the specific recipe and flour quality to ensure the best effect.

Note: When using bread improver, you need to pay attention to the amount control. Excessive use may cause excessive softening of the dough or produce bad flavor. At the same time, ensure that the improver is evenly mixed with other raw materials during the mixing process.

baking powder:

Instructions for use: Baking powder is usually mixed with dry powder (such as flour) first and then mixed with water. This ensures that the acid and alkali components in the baking powder are evenly distributed in the dough and react in a timely manner to produce gas.

Note: Baking powder should be stored in a dry and cool place to prevent it from becoming damp and ineffective. At the same time, when using aluminum-free baking powder, you need to pay attention to its shelf life and storage conditions to ensure its safety and effectiveness.

4. Summary and conclusion

Differences in ingredients: Bread improvers have complex and diverse ingredients, including emulsifiers, oxidants, enzymes, and other ingredients; while baking powder is mainly composed of alkali, acid, and fillers.

Function and effect: Bread improver mainly improves dough processing performance and bread quality; baking powder is mainly used as leavening agent to make dough expand and soft. Both have their own emphasis in the baking process but complement each other.

How to use: Bread improver needs to be added during the dough mixing process and the amount added is controlled; baking powder should be mixed with dry powder first and then mixed with water. Both require attention to storage conditions and shelf life to ensure their effectiveness.

To sum up, bread improvers and baking powder have their own characteristics and are indispensable in the baking field. The correct understanding and use of these two additives is of great significance to improving the quality and taste of baked goods.