Complex Bread Improver “Norma”

ABSTRACT

The current technological process for bread making is characterised with diminished duration of dough fermentation. That is why it is necessary that suitable bioproducts should be created in order for the quality of the end products to be improved. A complex bread improver called “Norma” has been made at the Institute of Grain and Feed Industry, Bulgaria, as a result of the scientific collaboration for the use of the achievements of biotechnology and biotechnics in the food processing industry. It can be used for wheat bread and bread product. The experiments carried out with various types of bread made with different equipment have proved that the “Norma” improver increases the bread volume by 10.5–19.0 %. The crust of the bread with improver is crisper and more richly coloured than that of the control bread. The crumb is more stable with fine pores and it keeps its softness longer than that of the control bread (over 16 hours).