Lipase

Recommended：

Lipase LIP100/ LIP400 / LIP500

Products	Main functions
fungal α-amylase	It hydrolyzes damaged starch into dextrin and maltose. The use of amylase provides a source of sugar for yeast fermentation. The increased sugars also improve flavor and enhance crust color.
glucose oxidase	It works on gliadins and gluten in the flour to strengthen the gluten network.
LIPASE LIP100	It hydrolyzed triglycerides in flour to increase the softness and whiteness of the bread.
LIPASE LIP400	It hydrolyzed phospholipids in flour to increase the stability of the dough and give bigger volume.
LIPASE LIP500	It contain both phospholipase and triglyceride lipase.
Xylanase XYL200	It hydrolyzed xylan (1,4)-β-D-xylosidic bond in flour to increase the loaf volume.
Xylanase XYL50	It hydrolyzed xylan (1,4)-β-D-xylosidic bond in flour to increase the loaf volume.
Maltogenic amylase MAM100	It is specifically used to increase the shelf life and crumb softness while keeping a high crumb resiliency of baked goods.
Protease BHP-50	It is specifically used to reduce dough resting time，improve dough extensibility and dough handling in biscuit and crackers.
Baker FB Mosh	It helps to maintain the freshness of baked goods