Miller Magazine Issue: 115 July 2019

60 MILLER / JULY 2019 “Bread improvers are traditionally used to reduce the time required for flour dough to rise and to enhance its workability. However, with heavy investment in R&D, new applications are emerging rapidly. For instance, when certain enzymes, are added to the dough, it reduces the protein solubility. Thus, they enhance both taste and nutritional profile of the product. Some of the other emerging applications include protein-based fat replacements, flavor enhancements, textural improvements, and prolonging shelf life.” Increasing demand for bread and bakery products will bolster additive market Arijita Pani Sr. Research Associate Agriculture and Food & Beverage Markets and Markets Bread improvers play an important role in de- termining the physical and functional proper- ties of bakery products. Consumer preferences globally, and rising acceptance of convenience foods owe to the increase in consumption of bakery products. Bread improvers are used to enhance color, texture, taste, and stability of bakery products such as bread, cakes, buns, rolls, croissants, pizza, biscuits, and donuts. Emulsifiers are some of the major ingredients used as bread improvers in a range of various bakery product applications. Other ingredients like enzymes, oxidizing agents, and reducing agents are also largely used in bakery appli- cations. Bakery manufacturers have been in- creasingly innovating their product offerings to meet the dynamic consumer demand on tastes and functional requirements such as low