Effect of Improvers on the Quality of Whole Wheat Flour Bread

Effect of improvers on the quality of whole wheat flour bread showed an increase in the specific loaf volume to varied levels. Sodium stearoyl-2-lactylate showed highest response in improving the specific loaf volume followed by polyoxyethylene sorbitan monostearate,glycerol-monostearate, polyoxyethylene sorbitan monopalmitate, diacetyl tartaric acid esters of mono-glycerides and soya lecithin. The crumb characteristics of whole wheat flour bread are also improved, while the crust shape, crumb colour and typical wheaty taste of whole wheat flour bread were unaffected.