enhance the flexibility of baking bread

Ethyl lactate containing a variety of additives, in addition to deployment of taste, as well as extend the shelf life of the function. Then, freshly baked bread, is not without adding food additives of it? Reporter visited a number of on-site processing of Shenyang bread pastry shop to see, production workers are using the "bread improver." According to reports, "bread improver" is a complex food additives, generally by emulsifiers, oxidants, enzymes and other components. Add improver, can enhance the flexibility of baking bread, chewing in the mouth, but also feel softer bread.
Site production of bread, bagging, the bags are also printed on the list of ingredients, but are very simple, ferrous lactate an unknown number of additives, the variety is not marked. Industry sources, in addition to improver, freshly baked bread is also frequently used diacetyl tartaric acid mono-and diglycerides, vitamin C and other food additives, these things added, can make more soft tasty bread.