Flour improver can enhance the protein cohesive force in raw flour, and make starch particles combine with each other and disperse and penetrate into the network structure of protein. When the dosage is .5%, the taste and flavor of bread can be improved. The main component of flour improver is sodium polyacrylate, which is a water-soluble polymer compound.

Flour improver can enhance the protein adhesion in raw flour, make starch particles combine with each other, and disperse and penetrate into the network structure of protein. When the dosage is .5%, the taste and flavor of bread can be improved. The main component of flour improver is sodium polyacrylate, which is a water-soluble polymer compound.