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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