Products & Services

Bread improvement

Enzyme applications for bread improver


Product Name

Product Type

Functions

Application dosage

For bread improver

Fungal α-amylase

FAM100

l   Standardization of flour in terms of   diastatic activity

5-20 ppm

lIncreased   the volume of bread and improved the crust color.

l    Improves and softens the crumb structure of   bread;

l    Accelerated fermentation.

Xylanase

XYL102

l    Improved operational handling of dough;

10-60ppm

l    Improves bread volume.

XYL200

l    Improved dough water retention;

10-60ppm

l    Better dough extensibility

l    Better crumb structure and volume of bread

l    Improved handling properties.

XYL50

l    Excellent extensibility and elastic   performance;

5-40ppm

Bacteria   xylanase

l    Excellent crumb structure;


l    Strong improvement of volume of bread.

Glucose oxidase

GO101

l    Increased gluten strength;

4-20 ppm

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.

Lipase

LIP200

l    Improved the handling of dough

10-30 ppm

l    Improved dough fermentation stability

l    Enlarged loaf volume;

l    Suitable for long time fermentation.

LIP400

l    Partial degradation of polar lipids, as a   substitute for emulsifiers, such as DATEM;

10-30ppm

l    Improved dough fermentation stability;

l    Increased loaf volume;

l    Excellent crumb structure.

Maltogenic

MAM100

l  Reliable   anti-aging effect;

20-100 ppm

amylase

l    Increased resilience of bread crumb;


l    Better slicing;


l    Prolonged the shelf life of bread.


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