How to make bread improver?
Vitamin C is probably the most critical of the components of most bread improvers. It helps the yeast grow essentially - just like you need vitamins, so does the yeast. Apparently it also strengthens the gluten through a chemical reaction.
Lecithin is also good to add. At the quantities provided in a typical lecithin additive to bread it acts as an emulsifier - breaking down fats/oils supplied in the bread mixture and making them more available to the yeast, thereby enhancing metabolism, as well as improving moisture retention through better mixing of the fat/oil and water within the loaf.