TYSON® Bread Improver
Feature One
TYSON® Bread Improver can promote the formation of an elastic and extensible network of gluten proteins, supporting the formation of clear layers in the dough during folding and rolling processes. After baking, the layers are distinct, and when torn, fine fiber strands can be pulled out, enhancing the “stringy tearing sensation”.
Feature Two
TYSON® Bread Improver can optimize the toughness of gluten structure and enhance the dough extensibility, making it less prone to tearing or breaking during multiple folds (5-8 times) and rolling processes. Ensures that the oil is evenly distributed between the layers and avoids layer adhesion or collapse caused by mechanical processing. It is suitable for the “multiple folding puffing” process of hand-ripped bread.
Feature Three
TYSON® Bread Improver locks the moisture of the dough with colloidal components, delays starch aging, and enables the hand-ripped bread to be soft and springy when freshly baked. After being stored at room temperature for 2-3 days, it still maintains softness and chewiness without a “dry and rough” feeling. When bitten, it is soft yet firm, with a long-lasting palatability.
Feature Four
TYSON® Bread Improver stabilizes the oil in the dough (such as butter, shortening), allowing it to evenly wrap around the gluten layers. After baking, the oil and gluten fuse fully, resulting in soft and non-crisp layers. It avoids the “greasy feeling” or “dry layers” caused by the separation of local oil.
Feature Five
TYSON® Bread Improver regulates the density of the gluten network, ensuring that the air are evenly distributed in each layer during fermentation. After baking, the cut surface has no large holes, and the layer edges are neat. After hand-ripping, each layer has a fine and dense structure, enhancing the visual appeal and appetite of the product.
Feature Six
TYSON® Bread Improver optimizes the texture differences between the surface and internals, making the surface thin and slightly crispy, while the internal layers are soft and resilient. When torn, the surface fibers are not easily adhered, and no “sticky feeling” in the mouth. The surface is golden and lustrous, contrasting sharply with the white and smooth layers inside.