Yeast is known as a living organism and when you freeze the dough it usually kills off about 30% of the yeast. It simply dies in the freezing process. The dough consists mainly of flour and water. In order to allow consumers to better understand and use bread improvers, the following will introduce the characteristics and functions of bread improvers on the market. Yeast Companion. Features: 1. Instructions. In a large bowl mix together the yeast, sugar, salt and water. Let this stand until the yeast is dissolved. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. Angel A-Plus Super Soft Bread Improver Powder Extending Bread Shelf Li Min. Order: 200 cartons FOB Price: $49.00 - $50.00 / carton Angel Active Dry Wine Yeast BV121 e Min: 0 hours 45 minutes – Total: 0 hours 59 minutes. Max: 8 hours 0 minutes – Total: 57 hours 20 minutes. 9. Scoring and baking. Bread will need to be scored before it is baked, which takes a couple of moments. In the oven, a loaf of bread will bake in around 32 minutes, but this will increase when using a cooler oven. A bread improver is a precise mix of several ingredients that directly affect and optimize the performance of gluten development during mixing, proofing and baking. It is used to maintain consistency not only in your final product but also across many batches, regardless of the raw flour quality or the starter yeast you used. The main function of using soy flour in bread dough is to increase its protein content. Soy flour is approximately 50% protein, much more than the wheat flour used to make bread. The protein content of bread flour varies from 9-14%. The inclusion of soy flour enhances the machinability of the dough and improves the texture of the bread. Bread is a baked product whose ingredients are flour, water, salt, and yeast. During bread making, biochemical and chemical-physical processes of changes occur, which affect various constituents. [Citation 1] Water and flour are the main ingredients in a bread recipe and they affect texture and crumb the most. Another ingredient like salt has RMIR1T.