The quality of wheat flour is influenced by soil, season, climate, rainfall and other factors. In the baking industry, the quality of flour fluctuates greatly due to the different sources of flour. Baking enzymes can solve this problem very well. Angel Special Enzyme has a series of bakery enzymes and solution to solve this problem.
Yeast extract (YE) is an advanced natural condiment made from edible yeast, which degrade the protein and nucleic acid from yeast cells by different kinds of enzymes to produce a series of flavor substances.
Plant proteins, which account for 70% of the world's total protein supply, are an important source of protein for human use. In recent years, more and more studies have found that plant peptides (soybean, corn, wheat, etc.) have multiple biological functions, such as anti-cancer, antihypertensive, free radical scavenging and so on. How to treat plant proteins by selecting appropriate enzyme hydrolysis to get the functions has attracted much attention.
Soybean protein is the most widely used plant protein product in the food processing industry. Soybean protein can be processed by enzyme, therefore, many kinds of protein products with different properties can be produced.
Studies have shown that hydrolysates have health functions such as low antigenicity, blood pressure lowering, and cholesterol inhibition. However, proteins produce varying degrees of bitterness during enzymatic hydrolysis, limiting the application of protein hydrolysates in modern foods. Therefore, how to reduce the bitterness of protein hydrolysate becomes the main technical bottleneck for the development of protein hydrolysate into food.
Flour is the main raw material for baking products. Since the world's wheat grows in different soils, regions and seasons, the quality of wheat varies. The quality of flour plays a vital role in the final product. At present, how to stabilize the quality of flour and improve the quality of flour is the common demand of the flour industry.
What is collagen?
Collagen is a kind of biological macromolecule, the main ingredient of connective tissue, which is widely found in the bones, skin, hair and blood vessels of animals. It plays the role of support, maintenance and repair of the body.
Enzyme plays the most important and key role in the production of savoury flavor. Angel's complex enzyme MF101 and FF104 can break down meat quickly with less bitter taste hydrolysate, enhance the flavor and retain the characteristic flavor.
How to strengthen the gluten and improve dough moisture retention? How to increase dough mechanical handling tolerance, reduce dough stickiness and keep dough dry? etc.. Angel Annzyme provides you the best solutions.