Enzyme applications for bread improver
For bread improver
l Standardization of flour in terms of diastatic activity；
lIncreased the volume of bread and improved the crust color.
l Improves and softens the crumb structure of bread;
l Accelerated fermentation.
l Improved operational handling of dough;
l Improves bread volume.
l Improved dough water retention;
l Better dough extensibility；
l Better crumb structure and volume of bread ；
l Improved handling properties.
l Excellent extensibility and elastic performance;
l Excellent crumb structure;
l Strong improvement of volume of bread.
l Increased gluten strength;
l Dry dough effect；
l Improved handling of dough;
l Improved the stability of dough;
l Improved finer crumb structure and volume of bread；
l Good synergy with xylanase.
l Improved the handling of dough ；
l Improved dough fermentation stability；
l Enlarged loaf volume;
l Suitable for long time fermentation.
l Partial degradation of polar lipids, as a substitute for emulsifiers, such as DATEM;
l Improved dough fermentation stability;
l Increased loaf volume;
l Excellent crumb structure.
l Reliable anti-aging effect;
l Increased resilience of bread crumb;
l Better slicing;
l Prolonged the shelf life of bread.