Bread improvement - Application - Angel Yeast

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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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Angel participated the 2021 international Forum on Food Safety and Health

On September 28, the “2021 international Forum on Food Safety and Health” hosted by the Chinese Institute of Food Science and Technology was held in Beijing International Convention Center.

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