Abstract
Four different composite improvers namely A, B, C and D comprising different proportions of maize starch, maize gluten, malt, soybean, NFDM, ascorbic acid, potassium iodate and ammonium chloride were prepared for use in better bread production. The chemical analysis revealed significant differences in moisture, ash, protein, fat and fibre contents between different improvers. The composite improvers possessed significantly higher values for these characteristics as compared to the commercial improver TOUPAN. The addition of composite improver increased the mixing time with lower peak height than the flour sample containing TOUPAN. The bread containing improver D (1%) showed baking quality score and loaf volume similar to the bread prepared from flour containing TOUPAN·(0.5%). The bread containing improver D retained significantly higher moisture up to 72 hours storage time. The moisture in bread decrease
