A
bread improver which also known as dough conditioners, dough
improvers and improving agent is an orderly compound of baking
ingredients mixed together in a fitting formula that boosts tolerance
during the various manufacturing stages of the bread. Bread improvers
also regulates all the uncertainties during the bread production
process, such as variations in humidity, temperature, flour and labor
aiding the bakers to prepare standardized and quality end products.
Bread improver compositions includes a conglomeration of additives
namely emulsifiers, antioxidants, enzymes, sugars, acidity
regulators, milk solids , fatty acids and vitamins and may be
accompanied by a certain amount of flour to facilitate mixture with
the remaining bakery ingredients consisting by and large of flour.
Liquid glyceride oils and/or are also generally present in bread
improvers. They are made from food (cereal products such as starch,
malt), different sugars, dairy products such as powdered milk, soy
flour with or without additives (preservatives, fruit acids,
phosphates, thickening agents depending on the relevant application.
Types of elements that are used in the formulation of bread
improvers:-
- reducing agents for restructuring gluten
- oxidants for strengthening the gluten for ideal gas retention
- enzymes to release fermentable sugars that feed the yeast
- emulsifiers to consolidate gluten for increased tolerance
- Different baking ingredients with specific effects such as bean flour, malt, etc.
Segmentation
The
global
bread improver market
is segmented on the basis of form type, application type and region.
On
the basis of application, the market is segmented in various
applications such as bread, bread rolls, bread flour, grain mixes,
pancakes, waffles, muffins, piecrust and others.
On
the basis of forms the market is segmented as follows :-
- Powder
- Granular form
- Liquid
- Paste
Global
Market Drivers
The
use bread improver is a common practice in today’s times and has
driving factors including increase the tolerance in control proofing,
increase yields, enhance machinability, smooth the dough rapidly.
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These
factors provide the consumers a product that is as attractive to the
eye as it is to the palate. Although they are an essential component
of present-day baking, a few small-scale bakers reject them in favor
of longer fermentation periods producing greater intensity of flavor.
Lipoxygenase, an enzyme which is an important component in the bread
improver strengthen the dough but will also bleach the crumb and
damage various flavor components.
For
ease of distributing into the baking mix, a large amount of sugar may
be present. The addition of baking ingredients such as sugar is an
offset by the consistency of the resultant composition, which is
often a pasty mass difficult to distribute uniformly in the flour mix
prepared by the baker. Rising economic growth along with increasing
demand and changing lifestyle especially in European countries is
expected to expand the growth of European bread improver market over
the forecast period.
Regional
Outlook
The
bread improver consumers experience a peace of mind by not having to
go through the laborious feeding process that is involved in the
process of bread manufacturing while experiencing a similar texture
and a taste of that of the sourdough-based loaves which will owe to
the expansion of the bread improver market. Geographically, Europe is
expected to be the major market in terms of manufacturers, suppliers
as well as consumers. Among the countries, U.K. is expected to remain
major market in terms of consumption for vinegar followed by Germany.
North America is expected to represent the favorable market for bread
improvers in terms of consumption. In the region, the U.S. is
expected to represent major value share during the forecast period.
Asia Pacific is expected to witness rapid growth in bread improver
market over the forecast period. High growth of bread improver market
in the Asia Pacific region can be attributed to the strong demand
from emerging economies such as China and India.
Major
Key Players
Some
of the key players in the bread improver market include Puratos
Group, Lesaffre, Associated British Foods plc, Bakels Worldwide, Oy
Karl Fazer Ab, Swiss Bake Ingredients Pvt. Ltd, Swiss Bake
Ingredients Pvt. Ltd, AB Mauri India Pvt. Ltd., Calpro Foods Pvt.
Ltd., Zeelandia International B.V., Laucke Flour Mills and others.
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