Bread improver ga is the difference between the synthetic material

Bread improver ga is the difference between the synthetic material to a developer of bread dough. The difference, the emulsifier is added, resulting in softer fiber bread. Usually a mixture of baking soda / baking powder with the cream of the Tartars and synthetic materials lesitin. How we can make the bread soft without this synthetic material (overburden the liver and kidneys). Mix yeast into the dough, the dough develop, such as prescriptions, including the drawn-pull, leave to expand. But add the yolk to the dough, lesitin as a source of natural fiber so that the bread soft. But difficult because gluten digested, should limit the consumed bread and other food from wheat flour.