Improver  is also known as Amylase. It is an enzyme that breaks down starches into simple sugars and is widely used in bread making to break down complex starches found in flour. Amylase occurs naturally in yeast and when added to flour breaks down the starch to give a sweet taste, and causes the bread to rise as a result of CO2 production. Commercially amylase is used a bread improver and raising agent.
Bakers with long exposure to amylase-enriched flour are at risk of developing dermatitis or asthma.(1)
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