Bread Improvers

Source: <a href="http://en.wikipedia.org/wiki/Breadmaking">http://en.wikipedia.org/wiki/Breadmaking</a>

<a href="http://en.wikipedia.org/wiki/Bread_improver" title="Bread improver" >Bread improvers</a> are often used in producing commercial breads to reduce the time needed for rising and to improve texture and volume. Chemical substances commonly used as bread improvers include <a href="http://en.wikipedia.org/wiki/Ascorbic_acid" title="Ascorbic acid" >ascorbic acid</a>, <a href="http://en.wikipedia.org/wiki/Hydrochloride" title="Hydrochloride" >hydrochloride</a>, <a href="http://en.wikipedia.org/wiki/Sodium_metabisulfate" title="Sodium metabisulfate" class="mw-redirect" >sodium metabisulfate</a>, <a href="http://en.wikipedia.org/wiki/Ammonium_chloride" title="Ammonium chloride" >ammonium chloride</a>, various <a href="http://en.wikipedia.org/wiki/Phosphate" title="Phosphate" >phosphates</a>, <a href="http://en.wikipedia.org/wiki/Amylase" title="Amylase" >amylase</a>, and <a href="http://en.wikipedia.org/wiki/Protease" title="Protease" >protease</a>.

Salt is one of the most common additives used in production. In addition to enhancing flavor and restricting yeast activity, salt affects the crumb and the overall texture by stabilizing and strengthening<a href="http://en.wikipedia.org/wiki/Breadmaking#cite_note-9" >[10]</a> the gluten. Some artisan bakers are foregoing early addition of salt to the dough, and are waiting until after a 20-minute "rest". This is known as an <a href="http://en.wikipedia.org/wiki/Autolyse" title="Autolyse" class="mw-redirect" >autolyse</a><a href="http://en.wikipedia.org/wiki/Breadmaking#cite_note-10" >[11]</a> and is done with both refined and whole-grain flours.