Understanding the Fundamentals: What are Bread Improver and Gluten?
To understand the fundamental differences between these two baking aids, you must first define each.
What is Gluten?
Gluten is not an ingredient you add but a protein network that develops naturally within your dough when wheat flour is hydrated. It is formed from two wheat proteins, gliadin and glutenin, which link together when mixed with water. This protein network is responsible for a dough's elasticity and extensibility, allowing it to trap gases produced by yeast and rise to create a soft, chewy texture. Vital wheat gluten is a concentrated, powdered form of this protein, extracted and then sold separately for bakers to add to recipes to boost gluten development, especially when using low-protein or whole-grain flours.
What is Bread Improver?
In contrast, bread improver is a manufactured blend of various additives, not a single ingredient like gluten. These commercial blends can contain a wide array of ingredients, including enzymes, emulsifiers, oxidizing agents like ascorbic acid (Vitamin C), and even vital wheat gluten itself. The purpose of a bread improver is to optimize the baking process and overcome inconsistencies that may arise from varying flour quality or production conditions. These blends can improve dough handling, increase loaf volume, and extend the shelf life of the final product.
Bread Improver vs. Gluten: A Comparison Table
| Feature | Bread Improver | Gluten (Vital Wheat Gluten) |
|---|---|---|
| Composition | A proprietary blend of multiple ingredients, including enzymes, emulsifiers, and sometimes vital wheat gluten. | A single, concentrated protein derived from wheat flour. |
| Function | Enhances overall dough performance, improves stability, increases loaf volume, and extends shelf life by delaying staling. | Increases dough elasticity and chewiness by strengthening the natural gluten network. |
| Role | A catalyst or tool to improve baking results, particularly for commercial bakers requiring consistency. | A fundamental structural component of bread that traps gas and provides chewiness. |
| Source | A synthetic, manufactured product with carefully balanced ingredients. | A natural protein extracted from wheat. |
| Usage | Used in small quantities (often 1% of flour weight) and mixed directly with dry ingredients. | Added to increase the protein content of lower-protein flours or to achieve a specific texture. |
| Primary Goal | To improve the processing performance, product quality, and shelf life of bread. | To enhance dough's structural integrity and elasticity. |
The Synergistic Relationship: How They Work Together
It is important to recognize that bread improver and gluten are not mutually exclusive. Many commercial bread improvers actually contain vital wheat gluten as one of their components to strengthen the dough's protein network. The other ingredients, like enzymes and emulsifiers, work in tandem with the gluten to achieve a more specific, predictable outcome. For example, enzymes can help break down starches for better fermentation, while emulsifiers can improve moisture retention and softness. This combination creates a more robust, forgiving dough, which is crucial for large-scale production where consistency is key.
Benefits of each for the home baker
- Benefits of using vital wheat gluten:
- Improves low-protein flour: Adding a small amount of vital wheat gluten can turn all-purpose flour into a higher-protein flour, suitable for chewier breads.
- Boosts whole grain breads: It helps combat the bran in whole wheat flour, which can interfere with gluten development, resulting in a lighter, taller loaf.
- Enhances specialty doughs: Gives pizza dough, bagels, and artisan breads a desired chewy texture.
- Benefits of using a bread improver:
- Extends freshness: Delays the staling process, keeping homemade bread softer for longer.
- Enhances dough elasticity: Makes the dough easier to handle and shape, and more resilient to tearing.
- Improves loaf volume: Increases the final bread's rise and overall volume.
- Ensures consistency: Helps achieve predictable results, even when using flours of variable quality.
How to Choose the Right Ingredient for Your Baking
For the home baker, the choice between using vital wheat gluten and a bread improver depends on your specific baking goals. If you are baking whole-grain bread or seeking a chewier texture for bagels and pizza crusts, adding vital wheat gluten is a targeted solution to address your needs. A good rule of thumb is to add one tablespoon of vital wheat gluten per two cups of flour when a recipe calls for it.
For those who want to ensure more consistent results, especially with store-bought flours of unknown protein content, or to extend the shelf life of their baked goods, a commercial bread improver can provide an all-in-one solution. These blends are useful if you want to delay staling or if your dough is consistently difficult to handle. However, it's important to remember that bread improvers contain multiple ingredients, so if you prefer to know exactly what is in your dough, vital wheat gluten is a simpler, more direct additive. For bakers committed to natural ingredients, alternatives like ascorbic acid (Vitamin C) and vinegar can also strengthen dough without commercial additives.
Can you make your own?
For bakers who want to control their ingredients, you can make a simple dough conditioner at home using a combination of powdered ascorbic acid and vital wheat gluten. Remember to experiment in small batches to find the right balance for your recipe. Alternatively, you can simply add a pinch of vitamin C to your dry ingredients for a similar effect.
Conclusion
While both bread improver and gluten serve to enhance bread quality, they are fundamentally different. Gluten is the natural protein in wheat responsible for the dough's structure, while bread improver is a multi-ingredient additive blend that strengthens and improves the baking process. Vital wheat gluten is a refined, concentrated form of this natural protein, used to increase a dough's chewiness and elasticity. Bread improvers, containing a mix of components including enzymes and emulsifiers, offer a broader set of benefits, from improving volume and handling to extending shelf life. Ultimately, understanding these distinctions allows bakers to make an informed choice, using the right tool to achieve their desired texture, consistency, and shelf life for their homemade loaves.
Conclusion
Understanding the nuanced roles of these ingredients is key to successful baking. Whether you're seeking a chewier texture with added gluten or more consistent results and longer shelf life from a bread improver, each serves a distinct purpose. Knowing which to use empowers bakers to control their outcomes and consistently produce high-quality loaves.
What is the difference between bread improver and gluten?
Both serve to improve bread quality, but gluten is a natural protein that provides structure and elasticity, while bread improver is a blend of additives that enhances the overall baking process and dough performance.
Can I use vital wheat gluten instead of bread improver?
Yes, but they are not direct substitutes. Vital wheat gluten specifically boosts dough elasticity and chewiness, whereas a bread improver provides a range of benefits including better fermentation and extended shelf life.
Is bread improver necessary for home baking?
No, bread improver is not strictly necessary for home baking but can help achieve more consistent results, especially when dealing with variable flour quality or aiming for a softer texture and longer shelf life.
What happens if you add too much vital wheat gluten?
Adding too much vital wheat gluten can result in a dense, tough, and overly chewy loaf, as it overdevelops the gluten network and makes the dough less extensible.
Can you make gluten-free bread with bread improver?
No, a standard bread improver is designed to work with wheat flour and its gluten network. Gluten-free baking requires specialized ingredients and techniques to mimic the structure that gluten naturally provides.
Does bread improver contain gluten?
Not always, but some commercial bread improvers do contain vital wheat gluten as one of their components. Always check the ingredient list if you need to avoid gluten.
Can I use ascorbic acid as a natural bread improver?
Yes, ascorbic acid (Vitamin C) is a natural antioxidant that can be used to strengthen dough and improve its rise. A small pinch can be added to the dry ingredients for a similar effect to some commercial improvers.
